ALASKA HALIBUT VOLTERRA

Prep Time: 10 minutes   Cook Time: 25 minutes   Servings: 4

1 sheet (12x10-inches) aluminum foil
4 Alaska Halibut steaks or fillets (4 to 6 oz. each), fresh, thawed, or frozen
1 can (13.75 oz.) quartered artichoke hearts, drained
1 can (2.25 oz) sliced black olives, drained
1 medium green pepper, cored and cut in chunks OR 1 cup fresh sliced mushrooms
1 cup bottled thick spaghetti sauce
1 cup shredded Parmesan cheese, divided

PREHEAT oven to 400ºF.

LINE a 9x12-inch pan with aluminum foil and coat with nonstick cooking spray.

RINSE any ice glaze from frozen Alaska Halibut under cold water; pat dry with paper towel. Place halibut in pan, spacing evenly.

COMBINE artichoke hearts, olives, green peppers, spaghetti sauce, and 1/2 cup Parmesan cheese; blend thoroughly.

TOP each halibut steak/fillet with 1/4 of vegetable mixture.

SPRINKLE remaining cheese over vegetables.

BAKE frozen halibut for 20 to 25 minutes OR fresh/thawed fish for 15 to 20 minutes. Cook just until fish is opaque throughout.

Nutrients per serving: 391 calories, 14g total fat, 5g saturated fat, 32% calories from fat, 61mg cholesterol, 43g protein, 24g carbohydrate, 5g fiber, 1421mg sodium, 354mg calcium and .7g omega-3 fatty acids.