Gail's Baked Fish with Capers and Olives

I am so very fortunate to have many great cooks in my family who continue to inspire me and are a constant source of support in my own endeavors. This is a healthy mediterranean dish of my mom's and it is super tasty. You can use plain green olives or ones stuffed with your favorite flavors as well. My mom served this on polenta with baked Brussels sprouts mixed with zucchini and onions.I think it would also be great with couscous, rice, orzo or other pasta.

Makes 6 Servings
4 t extra-virgin olive oil
2# boneless fish (I like Swordfish)
1 can Tomatoes with basil and oregano
½ t sugar
1 t fresh lemon juice
½ jar capers, drained
½ C Green olives stuffed with Blue Cheese sliced in half
Salt and pepper
½ c seasoned bread crumbs

Preheat the oven to 400 degrees. Use a teaspoon of oil to coat the inside of a baking dish large enough to hold all the fish in one layer. Place the fish in it. Chop the tomatoes and mix with the sugar and lemon juice in a small bowl. Add the capers and olives and mix again. Taste for seasoning and add salt and pepper as desired. Pile the tomato mixture on top of the fish pieces. Distribute the bread crumbs over the top and drizzle with the remaining oil. Place in the oven and bake for 35 to 40 minutes depending on the thickness of the fish or until the fish is cooked and the sauce is very bubbly and browned.