This fish dish relies on the bright flavors of early spring, like fennel and lemon.
1 pound swordfish cut into 1/4” slices
1/4 cup olive oil
2 tablespoons capers
1/2 cup finely shredded fennel bulb
1/2 teaspoon salt
1 teaspoon oregano
1 tablespoon fresh chopped parsley
Preheat the oven to 400 degrees. Add the oil, thinly sliced lemon, fennel, capers, salt and oregano to a baking dish. Stir to coat with oil. Add the fish and turn gently to coat. Arrange the fish on top of some of the mixture and top with some of the lemon slices. Put a baking rack in a large roasting pan and add two cups of boiling water. Place the dish with the fish on top of the baking rack and cover the roasting pan with aluminum foil. Place the pan in the oven and cook for 10-15 minutes until the fish is steamed. Place servings in shallow bowls, add some of the pan juices and sprinkle with chopped parsley as a garnish.