Roasted fennel

Roasted fennel

By
From
How I cook
Serves
6
Photographer
Jason Lowe

Fennel and fish is a marriage made in heaven. You’ll find it more convenient to roast the fennel separately, as it needs to be covered to begin with.

Ingredients

Quantity Ingredient
6 fennel bulbs
2 tablespoons olive oil
1 dried red chilli
sea salt
freshly ground black pepper
Roasted sea bass with lemon and thyme, to serve, (optional)

Method

  1. Preheat the oven to 200°C. Slice off the base of the fennel and remove the tough outer layer. Halve the bulbs lengthways and then cut into wedges. Place in a bowl and pour over the olive oil. Crumble over the chilli, season with salt and toss together, then transfer to a roasting tin.
  2. Cover with foil and bake for 20 minutes, then remove the foil and return to the oven for a further 20 minutes. Allow to cool to room temperature.
  3. Arrange the fennel around the roasted sea bass to serve.
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