This Baked Fennel is one of my favorite side dishes. It has crispy pecorino cheese, brightness from lemon juice and zest and a little kick of calabrian chili paste.
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Baked Fennel
This Baked Fennel is one of my favorite side dishes. It has crispy parmesan cheese, brightness from lemon juice and zest and a little kick of calabrian chili paste.
Ingredients
- 2 fennel bulbs sliced about 1.25 lbs
- 3 garlic cloves minced
- 1 teaspoon lemon zest
- 3 teaspoon lemon juice
- 1 tablespoon parsley chopped
- 3 tablespoon olive oil 1 tablespoon for sheet pan
- 1 ½ teaspoon calabrian chili paste
- ½ teaspoon flaky sea salt
- ¼ teaspoon pepper about 6 pepper grinds
- ¼ c parmesan cheese shredded (any hard cheese like parmesan or romano will work as well)
Instructions
- Preheat the oven to 425°F. Slice fennel into ¼ inch in width slices, cutting off the top of the bulb and reserving the fronds for the garnish. Add 1 tablespoon of olive oil to a baking sheet and toss the fennel in the olive oil, then place evenly on the sheet.
- Sprinkle the fennel with salt and pepper. In a small bowl combine 2 tablespoon olive oil, minced garlic, lemon zest, lemon juice, chopped parsley and calabrian chili paste. Pour the marinade evenly over the sliced fennel and top with the shredded parmesan cheese.
- Bake in the oven until the fennel is fork tender and the cheese is crispy about 30-35 minutes. Top with chopped fennel fronds and enjoy!
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