Baked Swordfish with Tapenade and Orange

Ingredients

• 4 (6-ounce) swordfish steaks (about 3/4-inch thick) (or another firm fleshed fish such as: pacific halibut or mackerel)
• Salt and pepper
• 1/2 cup green tapenade (available at specialty food stores)
• 1 orange, juiced
• 1/4 cup dry white wine
• 2 to 3 tablespoons unsalted butter
• orange slices
• minced parsley
• Tomatoes Provencale, recipe follows
• 4 to 6 firm, ripe plum tomatoes
• Salt
• 1 clove garlic, minced
• 2 tablespoons minced shallots
• 3 tablespoons minced fresh basil
• 1 tablespoon fresh thyme or 1/2 teaspoon dried thyme
• 1 tablespoon oregano
• 1/4 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1/4 cup olive oil
• 1/2 cup dry white bread crumbs

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