Thinly slice fennel and place in a shallow casserole dish, pour over some freshly squeezed orange juice, cover and cook in a 180°C oven for 30 minutes.
Meanwhile season swordfish steaks with freshly ground black pepper and a little sea salt and sear on both sides in a very hot griddle pan. Place over
the fennel, and continue cooking in the oven for another 10 minutes. Serve with sautéed potatoes and a green veg.