If you love simple yet flavorful dishes, the Mediterranean baked fennel gratin will win you over at the first bite. It’s a light, fragrant, and colorful side dish, perfect to accompany any main course, or to enjoy on its own with a slice of crusty bread.
The secret lies in the contrast between the natural sweetness of the fennel and the bold flavor of ingredients like black olives, capers, tomatoes, and oregano, which together create an irresistible aroma of sun and sea.
It’s a genuine recipe, without too many steps, yet with a result that always impresses. Ideal for those who want to bring something healthy, tasty, and with a Mediterranean touch to the table.
- Difficulty: Easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 2 Fennel
- 1 Onion (small)
- Black olives
- Capers in oil
- to taste Breadcrumbs
- Chopped tomatoes
- Oregano
- to taste Salt
- to taste Pepper
- Extra virgin olive oil
Tools
- Baking dish
- Spoon
- Pot
- Parchment paper
- Slotted spoon
- Knife
Step-by-step Preparation
Clean the fennel by removing the base and the tougher outer leaves, then cut them into slices about 0.4 inches thick. Precision isn’t paramount: the key is to have them roughly the same thickness to ensure even cooking.
Bring a large pot of lightly salted water to a boil and immerse the fennel for 8-10 minutes. This will make them soft and ready for gratinating. Gently drain them with a slotted spoon and let them cool for a few minutes.
In a large bowl, combine the blanched fennel, thinly sliced onion, chopped tomatoes, black olives, and capers.
Add a handful of breadcrumbs, a pinch of oregano, salt, pepper, and a generous drizzle of extra virgin olive oil. Mix carefully: each slice of fennel should be enveloped in this irresistible Mediterranean aroma.Line a baking dish with parchment paper (dampen and wring it out to help it adhere better) and distribute the fennel evenly. Level the surface and add another sprinkle of breadcrumbs and a drizzle of oil for a golden crust.
Bake at 392°F in fan mode for about 15 minutes.
When the surface is lightly golden and crispy, you can turn on the grill for 2-3 minutes for a perfect gratin.Let them rest for 5 minutes before serving.
They are excellent hot, but also warm or at room temperature: perfect for a light lunch or as a side dish for white meats, fish, or grilled cheeses.
Useful Tips
For a super crispy crust, mix the breadcrumbs with a tablespoon of oil before spreading it over the fennel.
If you want to add a little kick, add a pinch of chili pepper or a few anchovy fillets for a bolder taste.
Prefer a milder flavor? Use green olives instead of black ones and well-ripened fresh tomatoes.
Baked fennel gratin can be stored in the fridge for up to 2 days. Reheat in the oven to regain the original crustiness.
Baked fennel gratin can be stored in the fridge for up to 2 days. Reheat in the oven to regain the original crustiness.
Fennel is a very light vegetable, rich in fiber and with very few calories. It has a naturally sweet flavor that pairs wonderfully with savory and aromatic ingredients.
In this recipe, the combination of tomatoes, olives, and capers creates a perfect balance of flavors typical of Mediterranean cuisine, made with few genuine ingredients and lots of love.
A small trick: if you want to achieve a more vibrant color, use some halved cherry tomatoes and let them slightly wither in the oven. Besides the color, they will also add a fresh and fragrant note.
Variations
Gluten-free version: use gluten-free breadcrumbs or fine cornmeal.
Richer version: add some cubes of mozzarella or feta before baking for a stringy effect.
Vegan and crunchy version: replace breadcrumbs with almond or chopped walnut granules.
Creamy version: mix a tablespoon of light béchamel with the fennel before gratinating.
Can I prepare baked fennel gratin in advance?
Yes, you can assemble them up to 12 hours in advance and store them in the fridge covered with plastic wrap. When ready to serve, bake them directly: they’ll be just like freshly made.
Can they be frozen?
Better not: fennel tends to release a lot of water after thawing, losing consistency.
Can I make them in a pan?
Sure! Just cook the already blanched fennel in a non-stick pan with all the other ingredients for 10-12 minutes. You’ll get a softer result but it’s just as tasty.
The Mediterranean baked fennel gratin is a small masterpiece of simplicity. In just a few minutes, you transform a humble vegetable into a fragrant and flavorful side dish.
Perfect for those who love light dishes. Try them and let me know in the comments how it went! And if you like fennel, on the blog you will also find the pan version: even simpler, but with the same unmistakable Mediterranean flavor that smells like home.
