I could not resist buying up the fresh fennel bulbs that I chanced upon yesterday. I have been scouting around for fresh fennel for ages now and was delighted when I found some at the grocer, I love the fresh and unique flavour that fennel offers, it manages to compliment any simple dish by adding an original tanginess that I find hard not to find utterly delicious!
See below for my take on baked fennel bulbs that I served up for dinner with some simple grilled chicken.
- 2-3 fennel bulbs
- 15g dry ciabatta breadcrumbs
- 40g parmesan, finely grated
- 1/2 tbsp olive oil
- Maldon sea salt
- 50ml dry white wine
Preheat oven to 150 deg. Slice off the base of the fennel bulbs & trim the stalks, keeping the feathery parts for the garnish. Cut the bulbs lengthways in half & cut out the core. Place the fennel halves cut side up in an ovenproof dish. In a bowl, mix together the breadcrumbs, Parmesan, olive oil & salt to taste. Sprinkle the mixture over the fennel, then splash over the white wine. Bake for about 20 minutes or until the fennel is tender. Scatter over the feathery bits & serve immediately.