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1
To make the sauce: Put the lemon juice in a small nonreactive bowl.
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2
Add the olive oil in a slow, steady stream, whisking until emulsified.
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3
Stir in the parsley, basil, capers, and rosemary and season to taste with salt and pepper.
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4
Set aside until ready to use Whisk before using.
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5
To make the fish: Lay the swordfish between 2 sheets of plastic wrap Using a meat mallet or the bottom of a small, heavy skillet, lightly pound the fish until it is about 1/4 inch thick.
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6
Transfer the fish to a plate, season with salt and black pepper.
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7
Preheat the oven to 400F.
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8
In a saute pan, heat 2 tablespoons of the olive oil over medium-high heat.
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9
Saute the onion and garlic for 2 to 3 minutes, or until the onion is translucent.
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10
Add the bread crumbs and cook, stirring, for 2 to 3 minutes, or until golden brown.
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11
Remove pan from the heat and stir in the parsley, thyme, capers, and red pepper.
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12
Season with salt and black pepper and set aside.
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13
Sprinkle the bread crumb mixture over the fish.
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14
Cover with the provolone and roll each piece of fish into a roll.
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15
Hold the rolls closed with toothpicks.
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16
In an ovenproof saute pan, heat 1 tablespoon of olive oil over medium heat and saute the swordfish rolls until golden brown on all sides.
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17
Turn them carefully with tongs or a wooden spoon.
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18
Transfer the pan to the oven and bake for 4 to 6 minutes, just until they are still moist in the center.
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19
Do not overcook.
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20
Put each swordfish roll on a plate.
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21
Whisk the vinaigrette and spoon a little over each roll.
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22
Garnish with any remaining bread crumbs.
