Swordfish with wild fennel

Preparation:

Preparation: Wash and dry the swordfish slices, flour them and place them in a large pan where you have browned the garlic clove in the oil. Wet everything with the white wine, season with salt and pepper and cook for 5 minutes on low heat, turning the fish slices. Add a scant glass of water, the pine nuts, the chopped wild fennel and continue cooking for another 15 minutes. Serve the swordfish slices well covered with their cooking juices.