This is a tangy flavour combination of lemon, fennel and olives. Tastes as good as it looks and even has the husband seal of approval. The aniseed taste of fennel is a personal one, but I like it. It’s a nice surprise that something so pale in colour is packed with flavour.
I also love fennel baked in cream and cheese..but that’s another recipe, another day. For a softer texture you can always blanch the fennel in boiling water for 2 minutes and drain well before baking. I also enjoy this dish cold as a salad, if there are any left overs the next day..which can be rare in our house!
- 3 Fennel bulbs Trimmed
- 1 Lemon Juice & grated zest
- 6 tablespoons oil
- 12 Black/Green olives
- 2 tablespoons Parsley chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Preheat the oven to 200C/400F degrees.
Halve the fennel lengthwise and remove the core. Cut into quarters. Place cut side up in a baking dish.
Mix the lemon zest and juice with the olive oil, salt and pepper. Pour over the fennel and scatter the olives on top.
Bake in the oven for 15 minutes and then turn the fennel over. Bake for a further 15 minutes until tender.
Remove from oven, sprinkle with parsley.
Eat and enjoy!
Serving size: Per ⅓ 331 Calories, 29g Fat: 10g Net Carbs: 18g Total Carbs, 8g Fibre, 3g Protein
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