Halibut in garlic sauce with tomato bruschetta

Ingredients:

• 700 g halibut fillet, cut into 170 g pieces.
• 2 tablespoons chopped garlic
• 3 tbsp white Sauvignon Blanc wine, set aside for deglazing 2 tbsp
• 1 tbsp freshly chopped parsley
• 1 tbsp lemon juice
• 1 tbsp extra-virgin olive oil
• 3/4 cup chicken broth, reserve 1/2 cup for deglazing
• 2 tbsp (30 g) butter, set aside for deglazing
• Salt and freshly ground black pepper
• Freshly chopped green onions for garnish
• Bruschetta for serving, see recipe below

Bruschetta with tomatoes and capers:

• 1 baguette, cut at an angle (4 pieces), not crusts
• 2 cloves garlic for grating the bread, plus 1 tablespoon diced garlic
• 3 tbsp. l. olive oil
• 3 tbsp diced onion
• 1 tbsp small capers
• 3 tbsp. white wine
• 1.5 cups chopped plum tomatoes
• 1 teaspoon of sugar
• Salt and freshly ground black pepper
• 3 tbsp. l. grated parmesan

Preparation:

1. Combine garlic, white wine, lemon juice, parsley, olive oil, and chicken broth and marinate the fish for 1 hour. Remove from the marinade, remove the garlic cloves, and fry in a pan until medium-rare.
   
   Deglaze the pan with the remaining white wine (2 tablespoons), chicken broth (1/2 cup), and melted butter to make a sauce. Reduce the sauce and season with salt and pepper. Serve the fish drizzled with the sauce and sprinkled with green onions along with the bruschetta.
2. Bruschetta with tomatoes and capers:
   
   Preheat the oven to 180°C. Place the bread in the oven and toast until lightly browned. Remove, rub with garlic, and drizzle with 2 tablespoons of olive oil.
   
   Heat the remaining tablespoon of olive oil in a medium skillet, add the onion, capers, and diced garlic, and sauté until translucent. Deglaze the pan with white wine, then add the plum tomatoes and sugar. Season with salt and pepper and sauté for 3-5 minutes.
   
   Spoon the tomato-caper sauce onto toasted baguette slices and sprinkle with Parmesan cheese. Serve on a plate with the fish and sauce.