Ingredients

 4 swordfish steaks (approx. 200gr each), skin removed

Zest of 1 orange

1 fennel bulb finely sliced .

4 star anise .

50 gr pine nuts

100ml extra virgin olive oil

Sea salt and freshly cracked pepper

4 sheets – 30cm *30cm aluminium foil and baking paper .

Method

Lay the 4 sheets of aluminium foil on the table , top each one sheet of baking paper .

Set the fish steak in the middle of the baking paper and top with fennel , orange zest , pine nuts , season with oil

Close the sides to form small purses and cook in a moderate oven at 180° C for about 15 minutes or on a barbiecue grill for about 10 minutes .

Serve the fish in their individual parcels .

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