Chop enough of the oregano leaves to measure 1tablespoon.
Remove the skin from the swordfish. Lightly season each slice with salt. Sprinkle with the bread crumbs, capers, and oregano, then drizzle the olive oil on top. Roll up the fish slices loosely so that the ends just overlap and secure with a toothpick.
Coat a rimmed baking sheet with alittle olive oil and place all the rolls on it. Bake until the swordfish is cooked, about 15 minutes. Serve at once.