Swordfish with Fennel and Apples

• 600 g swordfish, cut into slices (1 cm x 5 cm)
• 600 g fennel, grated into large strips using a mandoline or thinly sliced
• 2 apples, seeded, peeled and cut into wedges
• 3 ActiFry spoons virgin olive oil
• 1/2 ActiFry spoon fennel seeds
• 1 ActiFry spoon chopped fresh dill
• 1 lemon
• 200ml fish broth
• Salt, white pepper

Blanch the thinly sliced fennel in boiling water and drain. Put the apples in the ActiFry, pour in the oil and brown for 5 minutes.

Add the fennel, salt and pepper and cook for 5 minutes. Add the swordfish, the fish broth, the fennel seeds and cook for 5 minutes.

Add the chopped dill. Serve with a lemon wedge and a small sprig of dill for each plate.