Sword fish baked in tomato sauce and breadcrumbs

Sword fish baked in tomato sauce and breadcrumbs

This whole dish is baked together in one pan. In the oven, the swordfish becomes tenderly moist in a bubbling tomato sauce and the breadcrumb topping 

Serves 4

1 tablespoons extra virgin olive oil
1 sweet onion, finely chopped
2 garlic cloves, minced
1-28 ounce can peeled whole tomatoes
1/2 cup kalamata olives
sea salt
1 tablespoon red pepper flakes
2 tablespoons pine nuts
1/4 cup currants
1/4 cup fresh marjoram, chopped
1/2 cup dry white wine
1 cup fresh whole wheat bread crumbs
1/4 cup flat-leaf parsley, chopped
2 tablespoons extra virgin olive oil
sea salt and freshly cracked black pepper to taste
2 (12-ounce) swordfish steaks, about 1 inch thick, cut in half portions
Heat the olive oil over medium heat in an oven-proof skillet. Add the onion and saute until softened about 5 minutes. Crush the tomatoes with your hands and add them and their juices. Bring to a boil, stirring often, and then lower the heat and simmer for 20 minutes until thickened. Stir in olives, salt, red pepper flakes, pine nuts, currants, marjoram, and white wine. Bring to a boil over medium heat and then remove from the heat. Preheat the oven to 450 degrees. Meanwhile, combine bread crumbs, parsley, olive oil, salt and pepper. Sprinkle swordfish with sea salt and pepper. Place fish in the tomato sauce and top each with 1/4 cup of breadcrumb mixture. Place skillet in the oven and bake for 10 minutes or until swordfish is almost opaque in the center. Place swordfish breadcrumb side up on a serving platter and spoon the tomato sauce over and around it.