First, we chop the fennel and cook it in a saucepan with the milk for 25 minutes. We crush until a cream is made and let it cool to room temperature. Then, we chop the oregano and add it to the bread crumbs.
We cut the swordfish into tacos, we passed them through the egg and the bread crumbs afterwards. Fry the swordfish tacos in a pan with plenty of hot oil. Once they are fried, we take them out little by little and let them drain on kitchen paper.
We put the swordfish first and place the warm fennel cream on top.
