• 2 tablespoons extra-virgin olive oil
• 2 slices white sandwich bread
• ½ cup finely chopped flat-leaf parsley
• ⅓ cup pine nuts
• ¼ cup golden raisins
• ½ teaspoon finely chopped fresh marjoram, plus 4 sprigs
• Salt
• Freshly ground black pepper
• 1½ pounds swordfish steak, cut into pieces about ⅓-inch-thick
• 1 cup tomato sauce

Heat oven to 400º. Lightly oil a small baking dish.

In a food processor, pulse bread, parsley, pine nuts, raisins, oil, chopped marjoram, ¼ teaspoon salt and pinch pepper to combine.

Lay fish on a plate and season with salt and pepper. Reserving about 3 tablespoons, spread bread mixture onto the fish. Roll up fish and place, seam-down, into baking dish.

Spoon tomato sauce over fish and sprinkle with remaining bread mixture. Drizzle with ½ teaspoon oil and top with marjoram sprigs. Bake until fish is cooked through, about 12 minutes.