Baked Halibut with Caper-Tomato Tapenade, Potatoes and Kale (Low FODMAP & Paleo)

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This baked halibut recipe was born out my love for quick homemade condiments.

I have a bit of a condiment problem. When I see influencers do fridge reveals and the like, I am always FLOORED at how clean and new all the contents look…and how much room there is for everything since, unlike me, their shelves aren’t primarily made up of half-used jars of 30 different hot sauces, curry pastes, antipasti, mayo and mustard.

But I really do find that having condiments on hand that last months (if not, years) on end is the easiest way to level up my cooking. Which was certainly the case when I recently discovered Canaan’s caper-tomato tapenade. They carry it at our local farm stand on Martha’s Vineyard and the first time we used it was as a slathering for fresh cod over a bed of potatoes, Kalamata olives, and kale. It blew us away.

Unlike the fate of the rest of my jars, we were compelled to use the entire thing in two meals. I couldn’t wait to get my hands on more, but in the meantime, I thought I could try my hand at recreating the condiment with its two central ingredients: capers and sundried tomatoes. You simply puree them together with a little added brine and olive oil. The end result was a dead ringer, though I probably will still buy Canaan when I can.

Even with the from-scratch tomato-caper tapenade, this sheet pan meal is still only 6 main ingredients. I cut the potatoes small so that they roast quicker and don’t need too much of a head start from the kale, olives and fish.

I did baked halibut in this version, but you can easily use any medium thickness fish: hake, cod, haddock, salmon, etc. The tapenade creates a gorgeous color and briny punch. If you didn’t care about your meal being paleo, you could even sprinkle some breadcrumbs on the top for a lovely crunch.

As for the vegetables, feel free to add halved cherry tomatoes, green beans, or swap the kale for chard. Like any sheet pan meal, this one is infinitely variable.

This recipe is gluten-free, paleo, low FODMAP and can be AIP-friendly if you swap the potatoes for parsnips (or one of the aforementioned veggies) and omit the tomatoes from the tapenade.

Read on for this easy weeknight baked halibut recipe. And click here for more of my sheet pan favorites!

With health and hedonism,



Baked Halibut with Caper-Tomato Tapenade, Olives, Potatoes and Kale

This roasted halibut recipe is so easy thanks to the sheet pan method. Simply roast the potatoes while making the sauce, then arrange the fish on top and return to the oven. It’s easily variable with other vegetables: try swapping zucchini for the potatoes if you’re low carb. If you’re not low FODMAP, I highly recommend adding a sliced leek! If you are, make sure to look for sundried tomatoes that are not marinated in garlic.
Prep Time 5 minutes
Cook Time 25 minutes


  • 1 pound potatoes cut into ½ inch cubes
  • Olive oil
  • Sea salt
  • 3 ounces capers drained
  • 6 sundried tomatoes
  • 1 cup Kalamata olives
  • 1 bunch kale roughly chopped
  • 1 pound halibut or other semi-firm white fish fillets cod, haddock, hake


  • Preheat the oven to 425 degrees F.
  • On a parchment-lined baking sheet, toss the potatoes with 2 tablespoons of olive oil and ½ teaspoon salt. Arrange in an even layer and roast in the oven for 15 minutes, or starting to brown.
  • Meanwhile, in a small food processor combine the capers, sundried tomatoes, and ¼ cup olive oil. Puree until smooth.
  • Remove the potatoes from the oven and add the olives, kale and 2 tablespoons caper-tomato tapenade. Toss until fully coated and arrange in an even layer. Place the fish fillets on top of the vegetable mixture. Season lightly with salt and slather with the remaining tapenade.
  • Return the pan to the oven and bake for about 10 minutes, depending on the thickness of your fish, until it is fork tender. Serve immediately.


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