Baked Swordfish with Tapenade and Orange

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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

minced parsley 

Accompaniment, if desired:

Tomatoes Provencale, recipe follows

Tomatoes Provencale:

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