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1
Preheat oven to 350 degrees F.
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2
Place swordfish fillets on a plate and sprinkle with olive oil, if you like, or leave plain and cover with plastic wrap. Set aside.
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3
To make the sauce heat 2 or more tbsp olive in a frying pan, add chopped basil and parsley, shallots (or small onion), salt and pepper to taste. Stir gently as it cooks.
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4
When the shallots (or onion) is translucent, set aside.
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5
In a bowl mix the crushed garlic, breadcrumbs, oregano and lemon juice, salt and pepper to taste.
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6
Place the halved, prepared tomatoes on a baking tray and cover with the oil and garlic mixture.
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7
Bake in the oven for about 10 minutes or until cooked through and a bit bubbly.
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8
While sauce is baking, cook swordfish in 2 tablespoons olive oil on a hot griddle or in a non-stick frying pan until golden brown on both sides. You may add more olive oil, if necessary.
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9
To serve, place the fish on pre-heated plates with the baked tomato halves in herb sauce either alongside or on top of each fillet, and sprinkle remaining herb sauce and juices over all.
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10
Top each fillet with 3 black olive halves, 3 capers and a sprig of parsley.
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11
Note: Roasted potatoes, a green salad and a glass of wine go well with this dish. Salut!
