This warm, satisfying dish is undeniably one of the greatest ways to eat fennel. It’s delicious as a side, part of a harvest table or as a brunch or simple supper, served with a poached egg or two. We’ve been cooking at home it for close on 15 years and it never gets old. A total classic.
- 1 large onion, sliced fine
- 2 large fennel bulbs, sliced fine
- 2 large garlic cloves, sliced fine
- Zest of ½ a lemon
- 2 tbsp olive oil
- 1 tin tomatoes 400g
- 150ml water or white wine
- 1 tsp salt
- ½ cup breadcrumbs
- ¼ cup grated Parmesan or mature Asiago
- Turn oven on to 180*C.
- Fry onion on a medium heat until softened and starting to colour – about 8 minutes. Add the sliced fennel and continue to fry a further 10 minutes or so until softening. Add the garlic and fry 2 more minutes.
- Pour in the tinned tomato plus the water or wine. Combine well with fennel and onion mixture.
- Top with breadcrumbs, lemon zest and cheese and pop in the oven. Bake for 30 minutes until golden and crispy on top, and soft and jammy inside.