Italian Swordfish With Roasted Fennel, Potatoes, And Oregano-Garlic Sauce

• Italian Swordfish with Roasted Fennel and Potatoes
• 6 cups peeled red potatoes, cut into 1/8-inch slices (about 2 pounds)
• 4 cups thinly sliced fennel bulb (about 2 small bulbs)
• 1 tablespoon olive oil, divided
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 1 teaspoon fennel seeds
• 3 garlic cloves, minced
• 3/4 cup dry white wine
• 6 tablespoons chopped fresh flat-leaf parsley, divided
• 1 tablespoon grated orange rind
• 1 1/2 teaspoons dried oregano
• 2 (14 oz) cans diced tomatoes, drained
• 6 swordfish steaks (about 1-inch thick)
• Oregano-Garlic Sauce
• Oregano-Garlic Sauce
• 2 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 1 1/2 teaspoons chopped fresh oregano or 1/2 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1 teaspoon grated lemon rind
• 2 garlic cloves, minced
• Dash of freshly ground black pepper

1. Preheat oven to 450.
2. Combine potatoes, sliced fennel, 2 teaspoons olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a 13 x 9-inch baking dish; toss gently to coat. Bake at 450 for 50 minutes, or until potatoes are roasted and tender.
3. Heat 1 teaspoon olive oil in a medium skillet. Add fennel seeds and garlic; saute for 1 minute. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, wine, 4 tablespoons parsley, orange rind, oregano, and diced tomatoes; bring to a boil. Reduce heat and simmer 25 minutes.
4. In a large skillet, heat 1 tablespoon olive oil over medium high heat. Sprinkle fish fillets with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add fish to pan and cook for 3 minutes. Turn and cook until golden brown and just done, 2 to 4 minutes longer.
5. Arrange cooked fish fillets on top of potatoes and fennel, top with tomato sauce, and broil about 5 minutes, until lightly browned. Garnish fish with remaining 2 tablespoons parsley. Serve with Oregano-Garlic Sauce.
6. As close to serving as possible, make the Oregano-Garlic Sauce by combining lemon juice and remaining ingredients, stirring well with a wire whisk. Drizzle over fish.

italian swordfish, peeled red potatoes, fennel bulb, olive oil, kosher salt, black pepper, fennel seeds, garlic, white wine, parsley, orange rind, oregano, tomatoes, swordfish, oreganogarlic sauce, oreganogarlic sauce, lemon juice, extravirgin olive oil, fresh oregano, kosher salt, lemon rind, garlic, ground black pepper

Taken from food52.com/recipes/5743-italian-swordfish-with-roasted-fennel-potatoes-and-oregano-garlic-sauce (may not work)