Italian Parmesan Baked Fennel

Name: Italian Parmesan Baked Fennel
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 3 pieces Fennel Seed (3 medium/large fennel (cleaned and sliced)); 3 tbsp Parmesan Cheese (3 tablespoons freshly grated Parmigiano cheese); 1 ½ tbsp Bread Crumb (1½ tablespoon bread crumbs); ¼ tsp Table Salt (¼-½ teaspoon salt — up to 0.5); 1 piece Black Pepper (1-2 dashes pepper — up to 2); ¼ tsp Oregano (¼ teaspoon oregano); 2 tbsp Olive Oil (2-4 tablespoons olive oil — up to 4); 1 tbsp Flat-Leaf Parsley (1 tablespoon chopped fresh Italian Parsley (optional)) — optional

Italian Parmesan Baked Fennel - Side Dish (Italian)

30 minItalian

Servings4

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Vegetarian
Pescatarian
Halal
Egg Free

Steps

1Pre-heat oven to 400°F (200°C), lightly grease a medium baking dish.
2Clean the fennel by cutting off the stalks, then cut the bulb in half lengthwise. Remove the hard core in the middle, then cut thin slices. I used medium sized fennel and cut each quarter in four. If you prefer you can leave the pieces larger by just cutting the quarters in half.
3In a small bowl mix together the parmesan cheese, bread crumbs, salt, pepper and oregano.
4Line the slices in the prepared baking pan and sprinkle with the parmesan mixture. Drizzle with a tablespoon or two of olive oil and bake for approximately 20 minutes or until the fennel is tender. Top with freshly chopped parsley before serving immediately. Enjoy!