I love fennel and I am always looking for new ideas on how to cook it, especially a recipe that goes well with fish. Friday night is fish night and I had a nice fresh bass waiting to be cooked and a bulb of fennel left over from two weeks ago!! The fennel wasn’t the freshest of ingredients, but this recipe I concocted worked well and the resulting juices were fantastic.
1 fennel bulb
2 large tomatoes
1 clove of garlic
glug of white wine
small bunch parsley
salt & a good pinch of Saison Lemon & Rosemary Pepper
Cut the fennel into thin wedges, removing the hard inner core
Cut the tomatoes into chunks
Cut the shallots into wedges
Thinly cut the garlic
Mix this together in an oven proof dish, add salt & pepper to taste and the glug of white wine.
Cover well with foil.
Put in a hot oven (this was about 230c) for about 45-50 minutes, until the fennel is nice and tender
To reduce the juices and increase the flavour, remove the foil for the last 10 minutes
Just before serving sprinkle over the chopped parsley. I served mine with fresh runner beans and mini roasties and a chilled glass of Touraine – delicious