Baked Swordfish with Tapenade and Orange

Name: 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; For garnish: orange slices and minced parsley; Accompaniment, if desired: 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