Today I’m sharing the recipe for oven-baked gratinated fennel, a very simple and tasty side dish.
Recently, as you may have noticed in my recipes, I’ve been experimenting with cooking various types of vegetables and produce in the oven. This time it’s fennel’s turn, a plant whose parts can all be used for cooking and seasoning many dishes. We are talking about a versatile, light, and highly fragrant food that we usually eat raw after cleaning it thoroughly. I had never tried it gratinated in the oven, and I am really satisfied with the result I achieved. At home, it was literally devoured, which is why I highly recommend preparing it in your homes as well because you’ll be eating a very tasty yet light side dish.
If you want, you can add Parmigiano, fennel seeds, thyme, turmeric, or other spices you prefer to the breadcrumbs.
Now let’s see how to prepare this delicious side dish together.
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- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 2 servings
- Cooking methods: Electric oven
- Cuisine: Italian
Oven-Baked Gratinated Fennel Ingredients
- 1 fennel
- 1 oz breadcrumbs
- chives
- 1 oz cornmeal
- to taste salt
- extra virgin olive oil
Tools
- 1 Cutting Board
- 1 Knife
- 1 Baking Dish
- 1 Bowl
Steps for Oven-Baked Gratinated Fennel
First, cut the fennel fronds, remove the stem and peel the outer layer. Slice into vertical slices about 1/8 to 3/16 inch thick.
Rinse each slice under running water without breaking it.
Take a kitchen towel and gently pat each slice dry. In a bowl, place the breadcrumbs, cornmeal, salt, and finally the chives. Mix everything with a fork.
Coat each slice in the breadcrumb mixture on both sides.
Arrange the fennel slices on a baking sheet lined with parchment paper. Drizzle with a little olive oil and bake in a preheated oven at 350°F for 20 minutes or until golden brown.
Once cooked, remove the fennel from the oven and serve immediately, hot and crispy.
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