Alaska Pollock with Bruschetta Tomato Topping

Ingredients

• 4 4 Alaska Pollock fillets (4 to 6 oz. each), fresh, thawed or frozen
• 2 Tablespoons 2 Tablespoons Dijon mustard
• 2 Tablespoons 2 Tablespoons butter, melted
• 1/2 cup 1/2 cup shredded, high-quality Parmesan cheese
• 1 bunch 1 bunch fresh arugula, washed and spun dry
• Garnish: shaved or shredded high-quality Parmesan cheese
• 2 Tablespoons 2 Tablespoons extra-virgin olive oil
• 2 2 TablespoonsPinot Grigio wine
• 2 cups 2 cups chopped vine-ripe tomatoes (about 2 medium tomatoes)
• 1/4 cup 1/4 cup chopped fresh basil or 1 tablespoon dried basil leaves
• 2 Tablespoons 2 Tablespoons minced red onion
• 1 teaspoon 1 teaspoon minced garlic
• 1/2 teaspoon 1/2 teaspoon salt
• Freshly ground pepper