Baked swordfish with fennel, lemons and capers

1. 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).

2.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.

3.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.