BAKED SWORDFISH WITH CAPERS AND BAKED TOMATOES

BAKED SWORDFISH WITH CAPERS AND BAKED TOMATOES image

Categories Fish

Yield 6 Servings

Number Of Ingredients 12

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½ cup dried breadcrumbs
¼ cup grated Grana Padano or -Parmigiano--Reggiano
6 tablespoons -extra--virgin olive oil
2 tablespoons chopped fresh basil
6¾ 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

Steps:

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.