Pesce spada al forno

INGREDIENTS:
½ cup olive oil
½ cup mint
½  tsp black pepper
1 kg swordfish, skinned and cut into 6
2 lemons, thinly sliced
3 cloves garlic, thinly sliced
1 tbsp dried oregano
1 tbsp fresh rosemary leaves
100 g capers, rinsed
550 g baby fennel, trimmed and thinly sliced 
250 ml dry white wine

DIRECTIONS:
1. Heat ¼ cup olive oil in a large frying pan, add fennel and stir over medium heat for 5 minutes or until soft.

2. Place swordfish, fennel, lemons and garlic in a large roasting pan, scatter with herbs and capers, then drizzle with remaining oil and season to taste with sea salt and freshly ground black pepper.

3. Bake swordfish at 190 C for 10 - 12 minutes, then add wine and cook for another 5 minutes or until fish is just cooked through.

4. Place fennel, swordfish and lemon slices on a platter, then spoon over pan juices and serve immediately.