Italian Swordfish with Roasted Fennel Potatoes and Oregano Garlic Sauce

Ingredients

• 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

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