Gratinated baked fennel Mediterranean style. Mediterranean baked fennel with cherry tomatoes and olives are a healthy, light and tasty side dish that can be prepared in a few minutes, perfect to accompany meat main courses or fish, but also as a light main dish for a healthy and tasty dinner.
Fennel is a typical vegetable of the Mediterranean diet, rich in fiber and with digestive properties, perfect to enjoy baked with cherry tomatoes and olives. This recipe is completely vegetarian, just like the recipe for Mediterranean fennel in a pan or fennel en papillote. It is perfect to accompany a simple, homely rustic dinner, it’s really delicious and even if you normally don’t like cooked fennel, I’m sure this version will make you love it too. To make Mediterranean gratinated baked fennel, simply slice the cleaned fennel and flavor it with olives, cherry tomatoes, grated cheese, salt, oil, pepper and breadcrumbs. After a good mix and a trip to the oven, they will be ready to enjoy hot, at room temperature or even the next day and let’s not forget that fennel is a detox food that helps us stay in shape without giving up flavor. But let’s go to the kitchen, I’ll explain the recipe step by step. Before that, if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
Take a look:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 3
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients to make Mediterranean baked fennel
A simple, economical and seasonal recipe, also ideal to prepare in advance.
- 2 fennel bulbs (large)
- 2 oz black olives (or Taggiasca olives)
- 1 cup cherry tomatoes
- 1/2 cup grated Parmesan
- 1/3 cup breadcrumbs
- to taste salt
- to taste pepper
- to taste extra virgin olive oil
- to taste oregano
- to taste rosemary
Tools
- Baking dish
- Oven
Preparation of Mediterranean gratinated baked fennel
To make Mediterranean baked fennel, start by rinsing the fennel, then remove the fronds and the outer leaves and cut them in half. After that, slice them and collect them in a bowl, add the cherry tomatoes halved, the olives,
the grated cheese, the breadcrumbs, a little oil and pepper and, if you like, a bit of rosemary and oregano. I didn’t add salt because both the cheese and the breadcrumbs, like the olives, are already salty. Mix well and spread into a baking dish. Drizzle with a little oil and bake in a preheated oven at 392°F for 15–20 minutes, then remove from the oven, let cool slightly and enjoy.
Storage and tips
Mediterranean baked fennel is good both hot and at room temperature and can be stored in the fridge for up to 2 days (kept in an airtight container).
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Tasty variations:
– add lemon zest and fresh basil (if in season);
– a sprinkle of pecorino or crispy breadcrumbs;
FAQ (Questions and Answers)
Can they be prepared in advance?Yes: you can cut and season the fennel in advance, then bake it when needed. Alternatively, you can cook them in advance and reheat before serving.
