In a medium size saucepan, heat the olive oil. Add ½ the chopped onion and sauté until transparent over medium heat. Add the white wine. Cook on medium-high heat until reduced by half. Add half the garlic, the capers, and cook a minute more. Add the tomatoes, season with salt and pepper, and cook over medium-low heat for approx. 15 minutes.

Pour tomato mixture into an oven-proof dish (au-gratin type). Place the Halibut filets side by side on top of the tomato sauce. Season the filets to taste.

In another medium saucepan, or sauté pan, melt the butter over medium heat. Add the remaining onion and sauté a couple of minutes. Add the mushrooms, and sauté further until mixture is soft. Add remaining garlic. Cook a further minute or so. Add the lemon juice and dry breadcrumbs and mix until crumbly consistency, taking care not to overuse the breadcrumbs. It should not be too wet it lumps all together but should still be soft enough to spread as a crumble topping. Season to taste. Spoon evenly over the halibut filets. Add finely grated parmesan to the mixture and top with chopped parsley.

Cook in a preheated 375 F oven for 15 minutes. Do not overcook or the fish will become dry.

Serves 2