Halibut with Artichoke and Olive Caponata

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Caponata:

1/4 cup olive oil

1 small red onion, chopped

1 teaspoon salt, plus extra for seasoning

1/2 teaspoon freshly ground black pepper, plus extra for seasoning

1 celery stalk, chopped

8 ounces frozen artichoke hearts, thawed and cut into 1-inch pieces

1 (14 1/2-ounce) can diced tomatoes, with juices

10 pitted kalamata olives, halved

3 tablespoons raisins

1/4 cup red wine vinegar

1 tablespoon sugar

1 tablespoon capers, rinsed and drained

Halibut:

4 (4 to 5-ounce) center-cut halibut fillets, about 1-inch thick

3 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

3 tablespoons chopped fresh flat-leaf Italian parsley, for garnish