Precalentar el horno a 170º. Hacer zumo de ½ limón. Picar unas hojas de albahaca. En un cuenco mezclar 6 cucharadas de aceite de oliva, el zumo de limón y la albahaca.
Salpimentar los filetes de pez espada. Poner el pescado en una fuente de horno y verter encima la mezcla de aceite , limón y albahaca. Dejar marinando 30 minutos.
Picar las aceitunas negras y las anchoas. En un cuenco mezclar el tomate triturado, las aceitunas negras picadas, las alcaparras y las anchoas. Repartir la mezcla sobre la superficie de los filetes de pescado y por último espolvorear el pan rallado. Meter al horno precalentado durante 10 minutos.
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