80 ml (1/3 cup)olive oil5bulbs of baby fennel, trimmed and thinly sliced1 kgskinless swordfish fillet, cut into six 10cm long 2 cm thick steaks (approx 170gm per steak)2lemons, thinly sliced3cloves of garlic, thinly sliced1 tbspdried oregano1 tbsprosemary½ cup(loosely packed) fresh mint leaves100 gm (½ cup)capers, rinsed250 ml (1 cup)dry white wine
Preheat oven to 180C. Heat 3 tablespoons olive oil in a large frying pan over medium heat, and cook the fennel, stirring, until softened (about 5 minutes).
Place swordfish, fennel, lemon and garlic in a baking dish. Sprinkle oregano, rosemary, mint and capers into the dish and season to taste with sea salt and freshly ground black pepper. Drizzle with remaining oil and bake for 10-12 minutes, then add the white wine and continue to cook for 5 minutes. Test for doneness by inserting the tip of a knife into the flesh.
Transfer swordfish, fennel and lemon slices to a serving dish. Spoon over any remaining juices, capers and herbs left in the pan and serve immediately.