Herb baked Swordfish
Ingredients
- 1 fennel bulb, thinly sliced
- 1 lemon, sliced
- 1 tbsp chopped mint
- 1 tsp chopped thyme
- 2 tbsp extra virgin olive oil, plus more for the dish
- 2 tsp finely chopped rosemary
- 4 ripe tomatoes, sliced
- 4 swordfish steaks about 6 oz (175g) each, skin removed
- 4 tbsp chopped parsley
- Salt and freshly ground black pepper
- ½ cup dry white wine
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