Mediterranean pan-fried fennel, a recipe for an easy fennel side dish, quick and tasty. Mediterranean fennel cooked in a pan is a savory and delightful side dish, colorful and very aromatic, perfect for any occasion — a vegan and vegetarian recipe that pairs beautifully with all kinds of main courses. Delicious like all the fennel recipes and similar to baked fennel gratin, these pan-fried fennel with sun-dried tomatoes, olives, capers and raisins are a simple and amazing dish you will prepare in 15 minutes. Mediterranean pan-fried fennel is a quick and tasty side dish you will love at first bite — want to try it too?
Follow me in the kitchen and together we’ll discover how to make a tasty and quick fennel side dish. Before we get cooking, remember that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).
Here are many other fennel recipes:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 10 Minutes
- Preparation time: 5 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for Mediterranean Pan-Fried Fennel
- 14 oz fennel
- 1.4 oz Taggiasca olives (in oil)
- 1.8 oz sun-dried tomatoes in oil (drained)
- 2 tbsp pine nuts
- 2 tbsp raisins
- 2 tbsp white wine
- to taste salt
- to taste extra virgin olive oil
- to taste black pepper
- to taste extra virgin olive oil
Tools
- Pan
- Stove
Steps to make Mediterranean pan-fried fennel
To make Mediterranean pan-fried fennel, choose nice plump and fresh fennel bulbs, remove the outer leaves and the fronds, then slice them fairly thinly. Put them in a heavy-bottomed pan, add a good drizzle of oil, salt and pepper and cook covered for 10 minutes over medium heat. By salting them immediately, the fennel will release some moisture and their own cooking liquid will be enough to cook them. Once softened, raise the heat, pour in the wine and let it evaporate before adding the olives, the drained and chopped sun-dried tomatoes, the desalted capers, the raisins and the pine nuts. Cook for 5 minutes over high heat, stirring to blend the flavors, then turn off the stove. Pan-fried fennel is excellent served hot or warm, but you can prepare it in advance and reheat slightly when needed.
If you want to stay updated on my recipes, follow me also on:
From here, you can return to the HOME and discover new recipes!
Pan-fried Mediterranean fennel keeps in the fridge for 2-3 days if stored well in an airtight container.
