Peel the potato and slice it thinly
Remove the pit from the olives
Peel the pear, core it and chop in pieces
On a baking sheet place a parchment paper. Slightly overlay the potato slices one next to the other forming a rectangle
Place the fish fillet on top and than the olives and herbs
Place the pear pieces around the potatoes like in a frame
Drizzle the Extra Virgin Olive Oil on top. Bake 15min to 400F/180C
Remove the herbs and either serve or blend in a smooth puree