Italian Style Baked Fennel

Serves 2, prep time 30min 

1 fennel bulb
2-3 tbs freshly grated parmesan cheese, to taste
1-2 tbs bread crumbs, to taste
½ tsp oregano (fresh if you have it!)
1 tbs chopped fresh flat leaf or curly parsley
2-3 tbs extra virgin olive oil
sea salt to taste
fresh ground pepper to taste


  1. Heat oven to 400 degrees. Lightly grease a medium baking pan.
  2. Prep the fennel by cutting off the stalks (see Note below), then cut the bulb in half lengthwise. Remove the hard core in the middle, then thinly slice to about ​​⅛ inch.
  3. Combine the parmesan, bread crumbs, salt, pepper and oregano.
  4. Line the fennel in the prepared baking pan and sprinkle with the parmesan mixture.  Drizzle with remaining olive oil.
  5. Bake for about 20 minutes or until the fennel is tender. Serve immediately.
  6. Enjoy!

I do have to credit an old

Note: About fennel, some people say it has a licorice taste. Personally, I feel like they taste related but not the same. I also love licorice (the candy and the root). However, with the fennel bulb you can avoid the strongest licorice taste by removing and discarding the stalks and fronds. I suggest saving them for your vegetable broth (HYPERLINK BROTH RECIPE).