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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<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>1 tbsp grapeseed oil</li>
<li>4 halibut filets, 7oz each</li>
<li> salt and pepper</li>
<li>16 San Marzano plum tomatoes, whole, peeled</li>
<li>1 large bulb fennel, julienned</li>
<li>4 cloves garlic, thinly sliced</li>
<li>16 sprigs thyme</li>
<li>12 sprigs oregano, roughly chopped</li>
<li>4 tsp capers</li>
<li>12 baby Yukon Gold potatoes, cooked and sliced</li>
<li>32 Niçoise olives, pitted</li>
<li>1/2 bunch parsley, finely chopped</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Preheat oven to 375°F.</li>
<li>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.</li>
<li>Across bottom of a casserole dish, arrange tomatoes, fennel, garlic, thyme, oregano, capers, potatoes, and olives. Place fish on top.</li>
<li>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.</li>
<li>Take dish out of oven and drain off most of the oil. Garnish with parsley and serve family-style.</li>
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