Serves
4 as a side dish - Or perfect with our Pork & Fennel Ravioli!
Ingredients
- 2 large fennel bulbs
- 2 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- Zest of 1 lemon
- 1 tbsp lemon juice
- ¼ cup shaved Parmesan
- 2 tbsp chopped parsley or dill
- Optional: pinch of chilli flakes
Instructions
- Trim the fennel stalks and fronds. Save a few fronds for garnish.
- Cut each bulb into 6–8 wedges, keeping a bit of the core attached so the wedges stay together.
- Heat a cast-iron pan or grill over high heat until very hot.
- Toss the fennel with olive oil, salt, and pepper.
- Cook the wedges for about 3–4 minutes per side until deeply charred at the edges and just tender inside.
- Transfer to a serving plate and drizzle with lemon juice.
- Top with lemon zest, Parmesan, herbs and chilli flakes if using.
- Finish with a little extra olive oil and the reserved fennel fronds.