Garlic halibut with tomato-caper bruschetta

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Ingredients

  • 700g halibut fillet, cut in 175g pieces
  • 2 tbsp garlic, chopped
  • 3 tbsp white wine, Sauvignon Blanc, divided
  • 1 tbsp freshly chopped flat-leaf parsley
  • 1 tbsp lemon juice
  • 1 tbsp extra-virgin olive oil
  • 180ml chicken stock
  • 30g butter
  • Salt and freshly ground black pepper
  • Freshly chopped spring onions, for garnish
  • Bruschetta, for serving

  • For the tomato-caper bruschetta:

  • 1 baguette, sliced on bias, 4 pieces, no ends
  • 2 garlic cloves, to rub on bread, plus 1 bsp garlic, diced
  • 3 tbsp olive oil
  • 3 tbsp diced white onion
  • 1 tbsp nonpareil capers
  • 3 tbsp white wine
  • 335g diced fresh plum tomatoes
  • 1 tsp sugar
  • Salt and freshly ground black pepper
  • 3 tbsp grated Parmesan

Use imperial measurements

Method

How to make Garlic halibut with tomato-caper bruschetta

1) Combine the fish, garlic, 1 tbsp of the wine, the parsley, lemon juice, oil, and 60ml of the stock and let the fish marinate for 1 hour.

2) Remove the fish from the marinade, remove the excess garlic, and pan saute the fish until cooked.

3) Deglaze with the pan with the remaining wine and chicken stock and melt the butter into the sauce. Let the sauce reduce and season with salt and pepper.

4) Serve the fish with the sauce poured over the top. Garnish with spring onions and serve the bruschetta alongside.

Bruschetta:
1) Preheat the oven to 180C/Gas 4. Add the bread and toast until light brown.

2) Remove, rub with whole garlic cloves, and drizzle with 2 tsp of the olive oil.

3) In a medium saute pan, heat the remaining olive oil and add onions, capers and diced garlic, and cook until translucent.

4) Deglaze the pan with the wine, then add the tomatoes and sugar. Season with salt and pepper and cook for 3 to 5 minutes.

5) Top the toasted baguette with tomato-caper sauce and garnish with Parmesan. Serve on a plate with the sauced fish.

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