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KELLEY SAYS: By good fortune and sheer coincidence, two of our children and their spouses were able to travel to Italy in the last month, and the photos of the food they ate inspired me to try several Italian-inspired meals. I actually made this dish twice. I used a recipe from "Super Tuscan" by Gabriele Corcos and Debi Mazar as an inspiration.

BARRY SAYS: Whatever gave you the inspiration, it is a delicious meal.

KELLEY: Expensive too, it should be noted, but very good. I used halibut, but you could use sea bass or even swordfish.

BARRY: The olives, cherry tomatoes, capers and anchovy sauce worked really well with the fish.

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Drizzle halibut fillets with a Sicilian-style cherry tomato sauce and serve with toasted ciabatta bread and a salad.

Halibut in a Sicilian Cherry Tomato Sauce

2 tablespoons extra-virgin olive oil (plus more for brushing fillets)

3 dollops anchovy paste

2 garlic cloves, thinly sliced

1 pound cherry tomatoes, halved

1/2 cup pitted and coarsely chopped oil-cured black olives

2 tablespoons drained and chopped capers

1/2 teaspoon hot red peppers

1/2 cup white wine

1 tablespoon butter

Sea salt and freshly ground pepper

2 halibut fillets

Parsley, finely chopped

Zest of one whole lemon

Heat oil in large skillet, and add anchovy paste, stirring over low heat. Add garlic and tomatoes, and cook on low heat for 5-7 minutes. Add olives, capers and red peppers; cook for another 2 minutes. Add wine and butter. Let wine reduce for about 4 minutes. Season with salt and pepper, then cover until ready to plate.

Heat oven to 350 degrees. Brush olive oil onto fish fillets, and season with salt and pepper. Cook for about 5 minutes per side until fish is opaque and easily flaked. Do not overcook your fish! When ready to serve, place fillets on serving dish, top with tomato sauce, chopped parsley and lemon zest to cover. Serve with toasted ciabatta bread, salad and, to drink, a vermentino wine.

Contact Barry Courter at bcourter@timesfreepress.com or 423-757-6354.

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