Even though the recipe says this is baked, its taste and texture are more like steamed fish. This is a delightful way to infuse the swordfish with the flavors of the lemon and capers, and a touch of acidity from the vinegar. As with most fish, be careful not to overcook it, since the time varies according to the thickness of the fish.
- ½ cup dried breadcrumbs
- ¼ cup grated Grana Padano
- 6 tablespoons extra-virgin olive oil
- 2 tablespoons chopped fresh basil
- Six ¾-inch-thick boneless, skinless fillets of swordfish, about 5 ounces each
- ½ teaspoon kosher salt
- 6 medium tomatoes, halved at the belly
- ½ cup white wine
- 2 tablespoons white-wine vinegar
- ¼ teaspoon crushed red-pepper flakes
- ½ cup drained tiny capers in brine
- 2 tablespoons chopped fresh Italian parsley
Preheat the oven to 400 degrees F. In a small bowl, toss together the breadcrumbs, grated cheese, 2 tablespoons of the olive oil, and the basil. Season the fish with the salt, and rub with 2 tablespoons of the olive oil.
Put the tomatoes, cut side up, on a large, rimmed baking sheet, and drizzle the tomatoes and the baking sheet with the remaining 2 tablespoons of the olive oil. In a measuring cup, combine the wine, vinegar, and red-pepper flakes. Pour around the tomatoes in the sheet pan. Pat about three-quarters of the crumb mixture onto the cut side of the tomatoes. Bake the tomatoes on the middle rack of the oven until they begin to soften, about 10 minutes.
Meanwhile, toss the fish with the remaining crumb mixture. After the tomatoes have baked 10 minutes, scatter the capers and parsley in the pan juices, and fit the swordfish into the spaces in the pan. Bake until the swordfish is cooked through and the crumbs on the fish and tomatoes are browned and crisp, about 15 minutes.