2 onions, thinly sliced
1 tablespoon lemon juice
1/4 teaspoon oregano
1/4 teaspoon red pepper flakes
2 teaspoons chopped garlic
3/4 cup water
2 teaspoons chopped fresh parsley
3/4 cup tomato sauce
1/4 cup chicken stock or canned chicken broth
1 cup clam juice
2 teaspoons sugar
4 (6-8 ounce) swordfish fillets, about ? inch thick, skin removed
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup plus 4 tablespoons Italian bread crumbs
4 tablespoons grated Romano cheese


1. Preheat the oven to 450 degrees F.
2. Place the sliced onions, lemon juice, oregano, red pepper flakes and chopped garlic in a medium nonstick saucepan and cover with water. Bring to a boil and simmer until all the water has evaporated, 10-12 minutes. Add the parsley, tomato sauce, chicken stock, calm juice and sugar, and bring to a boil and simmer 8-10 minutes, until the sauce is very thick.
3. Pound the fish slices to flatten them slightly. Brush them with 1 tablespoon of the olive oil and sprinkle with the salt and pepper. Coat with 1/3 cup of the bread crumbs, pressing well to make a uniform coating.
4. Pout the remaining tablespoon of olive oil into a large ovenproof dish, making sure the bottom is completely covered. Place the swordfish slices in the dish, top with the sauce, and sprinkle with the Romano cheese and the remaining bread crumbs. Place in the oven, reduce the heat to 400 degrees F., and bake 10-15 minutes, testing for doneness after 10 minutes.
Nick Stellino writes that the swordfish is “allo sfincione,” or in the style of Sicilian pizza—cooked in a deep dish and topped with tomato sauce, cheese and breadcrumbs. Use the links on the right to see Nick’s recipes for tomato sauce, breadcrumbs, and chicken stock.
Baked Swordfish
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