3 medium tomatoes, sliced in half
4 garlic cloves
2 sprigs fresh rosemary, leaves removed
salt to taste
2 tablespoons olive oil
4 Greek olives, pitted and sliced
3 tablespoons chicken stock
1 tablespoon fresh Italian parsley, chopped
2 6-ounce halibut filets, cooked
Place the tomatoes on a baking sheet, skin side down. Sprinkle with the garlic cloves, fresh rosemary, and salt to taste. Bake at 275 degrees for 1 hour and 15 minutes. Remove all ingredients from the baking pan and puree together.
Place the olive oil and the olives in a sauté pan over medium-high heat. Add one-half of the tomato-herb mixture and cook 3 minutes. Add the chicken stock and the Italian parsley.
Spoon the tomato-herb relish over the halibut filets and serve.
Spoon the remaining half of the tomato-herb relish on slices of toasted French bread and sprinkle with fresh grated Parmesan cheese and minced chives. Serve as an appetizer or with the main course.