Baked Swordfish Involtini

• 2 lices swordfish about 750 gms – 1 2/3 lbs
• 4 tbsp breadcrumbs
• Olive oil spray
• Juice of ½ lemon
• salt
• Lemon slices and bay leaves

For the filling

• 150 gms – 5 1/3 oz. breadcrumbs
• 3 tbsp parmigiano reggiano finely grated
• 1 clove of garlic finely chopped
• 1 ½ tbps onion finely chopped
• 1 tbsp parsley chopped
• 3 tbsp tomato puree passata
• 1 tbsp capers rinsed and chopped
• 1 ½ tbsp green olives chopped
• 1 tbsp pine nuts chopped
• 4 tbsp extra virgin olive oil
• salt to taste