• 2 pounds fresh swordfish, cut into 6 1-inch-thick steaks
• Coarse sea salt and freshly ground black pepper to taste
• Extra virgin olive oil
• The juice of 1 lemon
• 2 branches of rosemary (optional)
• 2 cups dry bread crumbs, in a shallow dish or pan, or more as needed

For the salsa verde:

• 1 clove garlic, peeled and minced
• 1 oil-packed anchovy, drained and minced (optional)
• 1 cup washed, stemmed, finely chopped flat-leaf parsley
• The freshly and finely grated zest and juice of 1 lemon
• 1/2 teaspoon hot red pepper flakes
• 1/2 cup extra virgin olive oil

• Grilled lemon halves, for serving