Cut the mozzarella into thin slices and place it in a dish to drain, blanch the tomatoes in boiling water and remove the skin, the internal seeds and cut them into small cubes.

Then take a baking dish or a cake pan where you can lay the four slices of swordfish without overlapping them, pour two or three tablespoons of oil and place the fish, cover each of them with one (or more) slice of mozzarella. Then sprinkle them with tomato, olives and capers and oregano.

Finally sprinkle with chopped garlic. Sprinkle the pan with 5 tablespoons of oil and bake in a preheated oven at 180 degrees for about 20 minutes. Serve very hot.