For anyone trying to lose weight or stay lean, fish is always a good option. A meaty white fish, halibut is great for fighting cravings. It is simultaneously dense, or “heavy,” yet low in calories and high in protein. The French Provençal accompani-ment of Niçoise olives, garlic, and San Marzano tomatoes (the best plum tomatoes around; use regular plum tomatoes if you can’t find them) builds a rich flavor that adds to the satisfying nature of the halibut. 

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  • 1 tbsp grapeseed oil
  • 4 halibut filets, 7oz each
  • salt and pepper
  • 16 San Marzano plum tomatoes, whole, peeled
  • 1 large bulb fennel, julienned
  • 4 cloves garlic, thinly sliced
  • 16 sprigs thyme
  • 12 sprigs oregano, roughly chopped
  • 4 tsp capers
  • 12 baby Yukon Gold potatoes, cooked and sliced
  • 32 Niçoise olives, pitted
  • 1/2 bunch parsley, finely chopped


  1. Preheat oven to 375°F.
  2. Add grapeseed oil to a sauté pan over medium-high heat. Season fish with salt and pepper and sear on both sides until golden brown.
  3. Across bottom of a casserole dish, arrange tomatoes, fennel, garlic, thyme, oregano, capers, potatoes, and olives. Place fish on top.
  4. Slightly cover fish with vegetables. Ladle olives over fish and place in oven. Allow to cook for 15–20 minutes, or until fish is done and vegetables have slightly caramelized.
  5. Take dish out of oven and drain off most of the oil. Garnish with parsley and serve family-style.
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