Place lemon and fennel in a pot of boiling,
Rinse fennel. Trim off stems,
ny discolored parts of the fennel, then cut the tops off
entil filling onto the halved fennel bulbs then place them in
he green tops of the fennel bulbs and cut the bulbs
50 degrees.
Clean the fennel, removing the upper fronds, and
Trim stalks from fennel bulbs; cut each bulb into quarters. Steam for about 20 minutes or until almost tender.
Place, cut side up, in a small shallow baking dish. Brush with lemon juice.
Stir together parmesan, lemon rind and pepper; sprinkle over fennel. Bake in 375' oven for 20-25 minutes or until tender and parmesan is golden.
Add the onion, celery and fennel and saute over medium-high
hour, then add the fennel, drizzled with a little oil
he lemon slices, half the fennel sprigs and some butter inside
oil.
Add the sliced fennel bulb and the bucatini and
o 250\u00b0F. Arrange the fennel in a single layer on
2 minutes.
Slice the baked potatoes in half lengthwise. Slice
o 400\u00b0F. Cook the fennel slices in boiling salted water
Preheat oven to 425\u00b0F.
Arrange fennel and pepper in a large baking dish. Drizzle with oil and sprinkle with rosemary leaves. Season. Bake for 10 mins. Add tomatoes and vinegar. Place chicken on top, skin-side up. Sprinkle with fennel seeds and paprika. Reduce oven to 400\u00b0F and bake for 35-40 mins, or until chicken is cooked through, basting with pan juices.
Transfer chicken and vegetables to a serving platter. Drizzle with pan juices. Serve with mashed potatoes and mixed greens.
eanwhile, in a bowl, toss fennel, carrot and oil together. Season
ough outer leaves from the fennel bulbs; halve bulbs lengthwise, then
Preheat oven to 400\u00b0F.
Lightly coat a nonstick frying pan with oil. Cook onions over low heat for 3 mins, until soft. Add tomatoes and cook for 1 min. Remove from heat and add bread, parsley and milk. Season.
Make 2 diagonal cuts through the thickest part of each side of fish. Fill cavity with some of the bread mixture. Arrange fennel in a baking pan and top with fish. Season then sprinkle remaining bread mixture over top. Drizzle with olive oil and cover with foil. Bake for 25 mins, until just tender.
Serve with lemon wedges.
Preheat oven to 425\u00b0F. Line a baking dish with foil, leaving a 4 inch overhang on each side.
Lightly coat fennel and onion with a little olive oil then saute in a frying pan for 5 mins, until browned. Transfer to baking dish. Season fish and place on top. Fold foil over to seal and bake for 10-12 mins for medium-rare, or until cooked to your liking.
Mix together lemon zest, parsley and garlic. Sprinkle over fish then drizzle with pan juices. Serve immediately.
Preheat oven to 400\u00b0F. Combine oil, vinegar, salt, garlic, fennel seeds and black olives in a bowl. Set aside.
Line a large roasting pan with parchment paper, extending paper over sides so it is large enough to create a parcel for fish. Arrange fish on top of paper and pour dressing over top. Wrap fish in parchment paper and bake for 25-30 mins, or until cooked to your liking.
Carefully slide fish onto a warmed serving platter. Serve immediately.