Panko-Stuffed Swordfish Roast

(Serves 6)
1/2 cup plus 1 tablespoon extra virgin olive oil, divided
2 tablespoons butter
4 teaspoons capers, drained
1 clove garlic, minced
1 teaspoon chopped thyme leaves 2 cups 4C Foods Panko Plain bread crumbs
1 teaspoon sweet smoked Spanish paprika
1 teaspoon kosher salt, plus more as needed
1 teaspoon black pepper, plus more as needed
1/3 cup freshly squeezed lemon juice (from 2 lemons)
1 teaspoon chopped rosemary leaves
1 (2-pound, 4-ounce) piece of skin-on swordfish, cut from one side of the center, with all traces of bloodline removed

Use Tbsp. of oil to grease bottom of 9-by-13-inch baking dish. STUFFING: Heat the remaining 1/2 cup oil with the butter in a large sauté pan over medium-high heat until the butter foams. Add capers and cook 1 minute, until they blister. Stir in garlic & thyme; cook 15 seconds. Add 4C Foods Panko Plain breadcrumbs, paprika, 1 tsp salt and 1 tsp pepper, lemon juice and rosemary, stirring until thoroughly incorporated. Let cool.
SWORDFISH: Preheat the oven to 350 degrees. Lay a long piece of kitchen twine horizontally down the center of a cutting board. With its long side facing you, center the swordfish on top of the twine, skin-side down. (This is so you can tie the swordfish together after you finish stuffing it.) Cut 5 equidistant slices into the swordfish, making sure to stop slicing a half-inch before you reach the skin (at the bottom), creating flaps that enclose the stuffing, and a total of 6 slices. Season each slice lightly with salt and pepper. Fill each opening with an equal amount of the stuffing, pressing it gently. As stuffing falls onto the cutting board, press it back between the slices of fish. Tie the whole roast together with the twine to keep the end slices from collapsing as they cook. Transfer the tied roast to the baking dish, sprinkling any crumbs from the cutting board evenly over the roast. Bake 45-60 minutes; an instant digital-read thermometer inserted should register 125 degrees. Discard twine. Carve through to the bottom of the roast to separate the 6 slices. Serve each slice with plenty of stuffing.