Roasted Fennel and Shallots with Lemon and Olives

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Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Spring and Summer Cooking with a Veg Box (Riverford Companions)

Spring and Summer Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

  • About

This is a great side dish for any kind of baked or grilled fish but to make it into a main course, add some chicken legs or thighs to the fennel before cooking or simply bulk it out with some plain boiled rice or quinoa. Save any feathery fennel fronds from your fennel bulbs to garnish.

Ingredients

  • 2 large or 3 small fennel bulbs, trimmed (fronds reserved) and each cut into 6 wedges
  • 8 shallots, peeled and cut in half if large
  • 12<

Method

Heat the oven to 190°C/Gas 5.

Boil the fennel wedges in salted water for 5 minutes.

Transfer to a roasting tin with the shallots, olives and sliced lemon. Toss in just enough oil to coat. Season with salt and pepper and squeeze over the juice from the other lemon.