Baked Swordfish With Fennel, Lemons, and Capers

Ingredients

• 80 ml olive oil (1/3 cup)
• 5 bulbs of baby fennel, trimmed and thinly sliced
• 1 kg skinless swordfish fillet, cut into six 10cm long 2 cm thick steaks (approx 170gm per steak)
• 2 lemons, thinly sliced
• 3 cloves of garlic, thinly sliced
• 1 tbsp dried oregano
• 1 tbsp rosemary
• ½ cup (loosely packed) fresh mint leaves
• 100 gm capers, rinsed (½ cup)
• 250 ml dry white wine (1 cup)