Garlic Halibut with Tomato-Caper Bruschetta

Ingredients

• 1  baguette sliced
• 2 tablespoons butter 
• 1 tablespoon nonpareil capers 
• 0.8 cup chicken stock see 
• 1 tablespoons freshly flat-leaf parsley chopped
• 2 tablespoons garlic chopped
• 2  garlic cloves diced
• 4 servings freshly green onions chopped for garnish
• 1.5 pounds halibut fillet cut in 6-ounce pieces
• 1 tablespoon juice of lemon 
• 1 tablespoons olive oil extra-virgin
• 3 tablespoons olive oil 
• 3 tablespoons parmesan grated
• 1.5 cups roma tomatoes diced
• 4 servings salt and pepper black freshly ground
• 1 teaspoon sugar 
• 3 tablespoons onion diced white
• 3 tablespoons white wine 
• 3 tablespoons white wine divided

Equipment

• frying pan
• oven

Directions

1. Combine all ingredients, (except butter, 2 tablespoons white wine and 1/2 cup chicken stock) and let fish marinate for 1 hour.
2. Remove from marinade, remove excess garlic, and pan saute until medium. Then deglaze with 2 tablespoons wine, 1/2 cup chicken stock and melt butter into the sauce.
3. Let sauce reduce and season with salt and pepper.
4. Serve fish with sauce poured over the top.
5. Garnish with green onions and serve the Tomato-Caper Bruschetta alongside.
6. Preheat oven to 350 degrees F.
7. Add bread and toast until light brown.
8. Remove, rub with whole cloves, and drizzle with 2 teaspoons of the olive oil.
9. In a medium saute pan, heat remaining olive oil, add onions, capers and diced garlic, and cook until translucent. Deglaze with wine, then add tomatoes and sugar. Season with salt and pepper and cook for 3 to 5 minutes.
10. Top toasted baguette with tomato-caper sauce and garnish with Parmesan.