Mediterranean-Style Prosciutto-Wrapped Swordfish

Ingredients:

• 1.8 kg swordfish, center fillet
• Olive oil
• 220 g prosciutto slices
• 8 fresh sprigs of thyme
• 2 oranges
• 1/4 cup golden raisins
• 2 fennel roots
• 1/2 cup whole pitted Kalamata olives
• 6 anchovy fillets, chopped
• 2 tablespoons red wine vinegar
• 1/4 cup olive oil
• 10 fresh basil leaves, thinly sliced
• 1 tbsp fennel seeds
• 110 g of arugula
• 6 cherry tomatoes, halved

Preparation:

1. Preheat oven to 190°C.
2. Lightly brush the swordfish with olive oil and season generously with salt and black pepper. Place 15 slices of prosciutto on waxed paper, overlapping slightly, and place the swordfish fillets on top. Wrap the prosciutto slices around the fish. Remove the waxed paper. Tie the fish with kitchen string. Thread the thyme sprigs through the string. Brush a Dutch oven with olive oil and cook over high heat over 2 burners until smoking.
3. Sear the swordfish on all sides until the prosciutto begins to brown, about 4 minutes per side. Transfer to the oven and bake for 30 minutes, or until the fish is firm and crisp.
4. Peel the oranges, removing the rind and white pith. Cut the membranes over a bowl to release the segments and collect the juice; add them to the bowl. Add the raisins to the oranges to plump them up while you prepare the dish. Trim the fennel stems, reserving the greens for serving, and discard the tough outer layers. Halve the root lengthwise, trim off the base, and remove the core. Slice the fennel into very thin half-moons. Place the fennel slices in the bowl with the oranges and add the olives, anchovies, vinegar, oil, basil, and fennel seeds. Season with salt and pepper to taste; toss gently.
5. To serve, arrange the fennel salad on a serving platter. Remove the twine from the fish and cut into 4-cm-thick steaks. Place the fish in the center of the platter and drizzle with olive oil. Garnish with arugula, cherry tomatoes, and the reserved fennel fronds.