For the best flavor, parboil the fennel vegetable ahead of time and
then roast it just before serving. I think this simple vegetable
recipes goes very well with broiled or grilled fish – orange roughly,
salmon and even tuna.
Makes 6 servings
3 medium size fennels bulbs, trimmed, sliced vertically into 4 thick
slices per bulb
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
Arrange the fennel slices in a large skillet. Cover with water and
simmer over medium heat until the fennel is barely tender when pierced
with a sharp knife, about 5 minutes. Drain the fennel and dry it on a
cloth kitchen towel.
Preheat the oven to 500 F.
Brush the parboiled fennel on both sides with olive oil. Season with
salt and pepper. Arrange the fennel slices in a single layer on a
baking sheet and roast in the oven, turning them once or twice, until
golden brown on both sides and very tender, 15 to 20 minutes.
Variations: cut the fennel bulbs in half vertically, or in large
wedges. Parboil them until just tender, up to 15 to 20 minutes,
depending on the age and size of the bulbs. Brush the fennel with olive
oil and then grill, turning the pieces once or twice, over medium hot
coals until the cut surfaces begin to turn golden brown and the edges
become lightly charred.