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Alaska Halibut Volterra

A trip through Tuscany should include a stop at the captivating hilltop city of Volterra for breathtaking views, fairy tale castles and great food, including fish delivered fresh from the nearby Mediterranean Sea. Surrounded by magnificent rolling hills, peppered with stands of statuesque poplar and cypress trees, the town typifies Tuscany's ancient, enviable way of life, for which Volterra was a major cultural center. The narrow cobblestone streets are filled with an abundance of fresh food markets, from tiny farm stands to superior butcher shops: a tempting sensory panoply sure to spark culinary ideas at every turn. Volterra's coastal culinary tradition serves as the inspiration for this simple and delightful regional recipe, which features a decidedly non-Mediterranean fish that pairs perfectly with its otherwise authentically indigenous ingredients.
Yield: Serves 4
Total Time: 25 min
Prep: 10 min
Cook: 15 min
Additional:
Ingredients
1 can quartered artichoke hearts (13.75 ounces), drained
1 can sliced black olives (2.25 ounces), drained
1 medium red or yellow pepper, cored and cut in chunks, or 1 cup fresh porcini mushrooms, sliced
1 cup thick spaghetti sauce
1 cup shredded Parmesan Reggiano, divided
Preparation
1.  Preheat oven to 400 F.
2.  Brush a 9x12-inch pan with oil.
3.  Rinse halibut under cold water; pat dry with paper towel. Place halibut in pan, spacing evenly.
4.  Combine artichoke hearts, olives, peppers, spaghetti sauce and 1/2 cup Parmesan cheese; blend thoroughly.
5.  Top each halibut fillet with 1/4 of vegetable mixture. Sprinkle remaining cheese over vegetables.
6.  Bake halibut for 10 to 15 minutes, until fish is just opaque throughout.
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