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1
Preheat the oven to 400 degrees F.
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2
In a 12-inch ovenproof skillet, add 2 tablespoons of the olive oil, the olives, capers, red pepper flakes, pine nuts and currants.
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3
Stir in the tomatoes and wine.
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4
Bring to a boil over medium heat.
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5
Lower the heat to a simmer and cook for 1 to 2 minutes.
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6
Remove from the heat and set aside.
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7
In a small bowl, combine the bread crumbs, orange zest, parsley, the remaining 2 tablespoons of olive oil, and salt and pepper, and mix well.
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8
Season each piece of fish with salt and pepper and place flat on a work surface.
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9
Spread the breadcrumb mixture evenly across each of the fish pieces and carefully roll each like a jelly roll, securing each roll with string or with toothpicks.
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10
Place the rolls in the skillet with the sauce.
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11
Transfer the skillet to the oven and bake until cooked through, about 10 to 12 minutes.
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12
Place 1 roll on each of 4 warmed dinner plates, spoon some of the sauce over each, and garnish with chopped parsley, torn oregano, fennel fronds and olive oil.
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13
In a 3-quart saucepan, heat the olive oil over medium heat.
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14
Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.
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15
Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.
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16
Add the tomatoes and juice and bring to a boil, stirring often.
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17
Lower the heat and simmer for 30 minutes until as thick as hot cereal.
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18
Season with salt and serve.
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19
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
