Preheat oven to 400 Fahrenheit.

Place diced tomatoes, garlic and capers in a glass bowl and season with a pinch each salt and pepper. Let stand for five to 15 minutes.

Place fish on a baking sheet, skin side down. Brush tops with one tablespoon of olive oil and season with remaining salt and pepper. Cook about nine to eleven minutes, until white in the center. Transfer to a serving platter and gently pull out any visible bones with your fingers or tweezers.

While fish is cooking, heat remaining tablespoon olive oil over medium heat. Add tomato mixture and cook until tomatoes begin to soften, about five minutes. Remove tomatoes with a slotted spoon and transfer back to the marinating bowl. Raise heat to medium high and cook about three to four minutes to thicken liquid. Pour thickened sauce over tomatoes and add the vinegar and basil, toss gently. Spoon bruschetta over fish and serve.