Remove the skin of the swordfish and cut the fish into cubes.

Toss in a bowl with 3-4 tablespoons of olive oil and a few mint leaves.

Let them season and proceed with the recipe.

Peel the oranges, removing even the white part, cut into slices and remove the seeds.

Clean the fennel, cut into cubes and add to oranges in a salad bowl.

Peel the onion, cut into rings and add to salad.

Season with olive oil and finished with 2 tablespoons pitted olives, a mint leaf and a sprig of chopped parsley.

Stir and cook for a few minutes.

Add salt and pepper.

Toss the fish cubes in sesame seeds and cook in a pan with a drizzle of hot oil, scented with the grated rind of half a lemon.

Cook for 4-5 minutes on medium heat; salt and pepper lightly.

Serve swordfish cubes over the salad of oranges, completing with a handful of almonds and pumpkin seeds, toasted in a pan.