4 swordfish steaks
2 tbsp olive oil
2 tsp fennel seeds, dry roasted coarsely crushed
3 fennel bulbs, shaved, fronds reserved
2 oranges, thinly sliced
½ Spanish onion
16 large green Sicilian olives
1 cup of loosely packed mint and parsley, coarsely torn
chat potatoes
50gm butter
1 garlic clove
Dressing
Juice of 1 orange
Juice of 1 lemon
¼ cup extra-virgin olive oil
Method in the Madness
Heat a frying an over high heat, brush swordfish with oil, then scatter with crushed fennel seeds and season to taste. Cook turning once until golden and a little pink inside (2 mins each side)
Dressing
Whisk ingredients in a bowl, season to taste, then pour half over the fish.
Salad
Combine fennel, orange, onion, olives and herbs in a bowl, pour remaining dressing over, toss to combine, and serve some scattered over fish. The remaining salad, add rocket and shaved parmesan to serve.
Potatoes
Place in cold water and bowl, once cook make small cuts in the tops and place in butter with crushed garlic, season to taste and serve