Swordfish Baked in Tomato Sauce with Crunchy Breadcrumbs

INGREDIENTS

• 1 sweet onion, finely chopped
• 1/2 cup kalamata olives
• sea salt and freshly cracked black pepper to taste
• 2 tablespoons extra virgin olive oil
• 2 tablespoons pine nuts
• 1 tablespoons extra virgin olive oil
• 1/4 cup fresh marjoram, chopped
• 2 garlic cloves, minced
• 1-28 ounce can peeled whole tomatoes
• 1 tablespoon red pepper flakes
• 1/2 cup dry white wine
• 1/4 cup currants
• 1 cup fresh whole wheat bread crumbs
• 2 (12-ounce) swordfish steaks, about 1 inch thick, cut in half portions
• 1/4 cup flat-leaf parsley, chopped
• sea salt