Swordfish Baked In Tomato Sauce With Crunchy Breadcrumbs

• 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

1. 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.
2. Preheat the oven to 450 degrees.
3. Meanwhile, combine bread crumbs, parsley, olive oil, salt and pepper.
4. 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.
5. Place swordfish breadcrumb side up on a serving platter and spoon the tomato sauce over and around it.

extra virgin olive oil, sweet onion, garlic, tomatoes, kalamata olives, salt, red pepper, nuts, currants, fresh marjoram, white wine, whole wheat bread crumbs, flatleaf parsley, extra virgin olive oil, salt, swordfish steaks

Taken from food52.com/recipes/5688-swordfish-baked-in-tomato-sauce-with-crunchy-breadcrumbs (may not work)