I wanted something comforting and simple this weekend, so I decided on a sort of rolled fish dish, stolen from Mario Batali. I made a quick tomato sauce with canned tomatoes, onions, garlic and basil, and added toasted pine nuts, olives and raisins. Then the swordfish, cut into thin slices and then pounded in between plastic wrap and stuffed with bread crumbs, olive oil, and basil chiffonade. The fish goes on top of the tomato sauce, and then into the oven for about 15 minutes. I added some cooked and cooled polenta to give some body to the meal.
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