Submitted by: Chef John Folse

6 (6-7 ounce) striped bass fillets
1 pound small seashell pasta, cooked
1/2 cup olive oil, divided
1/2 cup diced onions
3/4 cup sliced green onions
1/2 cup diced yellow bell peppers
3 tbsps minced garlic
1 cup sliced black olives
1 (28-ounce) can diced tomatoes, with juice
juice of 1 lemon
1 tbsp chopped oregano
1 tbsp chopped marjoram
2 tbsps chopped basil
salt and freshly ground black pepper to taste
granulated garlic to taste
6 ounces mild goat cheese, cut into 1/2-inch cubes
1/4 cup seasoned Italian bread crumbs
1/4 cup melted butter

Preheat oven to 350 degrees. Place pasta in a 2-1/2 quart ovenproof casserole dish. Add 1/4 cup olive oil, toss to coat well then set aside. In a large saucepan, heat remaining olive oil over medium-high heat. Add onions, bell peppers and minced garlic and saute 2-3 minutes or until vegetables are wilted. Add olives, tomatoes with juice, lemon juice and herbs and cook 10-15 addititional minutes, stirring occasionally. Season to taste with salt, pepper amd granulated garlic. Pour tomato mixture over pasta and stir to incorporate. Distribute goat cheese evenly throughtout sauce and pasta, pushing some of the cheese down into the sauce and leaving some on top. Season fish well on both sides using salt, pepper amd granulated garlic. Gently nestle fish into sauce so that fillets are almost submerged. Sprinkle bread crumbs evenly over pasta and fish and drizzle with melted butter. Bake 20 minutes or until lightly browned and bubbling. Remove from oven and serve immediately.