The pan-fried fennel with orange is the classic dish that surprises you because it doesn’t try to impress: it does its job well.
You throw them in the pan thinking “okay, it’ll be just another side dish,” and instead you find yourself finishing it straight from the pan, without even moving to the main plate.
They make sense because they combine sweet and bitter, fresh and warm, and turn a often underestimated vegetable into something serious yet not solemn
The pan-fried fennel with orange is perfect when you want to eat well without feeling like you’re on a forced diet: fennel is rich in water and fiber, helps the intestines, and gives satiety, while orange stimulates metabolism and adds useful micronutrients without unnecessary sugars.
A great side dish to pair with meat dishes, vegetarian dishes, and cheese.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 2 People
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients for Pan-Fried Fennel with Orange
Orange fennel recipe
- 2 fennel bulbs
- 1 orange
- 2 tablespoons extra virgin olive oil
- to taste fine salt
Tools
- 1 Knife
- 1 Pan
- 1 Citrus Juicer
Steps for Pan-Fried Fennel with Orange
To prepare the delicious quick pan-fried fennel with orange, wash the fennel well under running water. Remove the tougher outer leaves and cut them first in half, then into slices not too thin.
Grease a pan with a drizzle of extra virgin olive oil and sauté the fennel for 3-4 minutes, stirring gently. They should lightly color.
Cover and cook on low heat for another 5 minutes, so they become tender but not mushy. Meanwhile, squeeze an untreated orange with a citrus juicer
Uncover the pan, slightly raise the heat, and add orange juice. Let it evaporate for 2-3 minutes: the liquid should glaze the fennel, not boil.
Do not overcook them; they should remain a bit crunchy. Once cooked, add a few fennel fronds and enjoy, from Barbara.
Storage for Pan-Fried Fennel with Orange
Store the pan-fried fennel with orange in an airtight container for two days in the refrigerator.
Reheat them: pan over medium heat for 2-3 minutes, no microwave if possible (it makes them mushy).
Cold: the next day they are also good at room temperature, like a warm salad.
Freezer: not recommended. They lose texture and the orange turns bitter.
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FAQ (Questions and Answers)
What herbs can I add?
Thyme is the absolute best: fresh, clean, not overpowering
Bay leaf just one during cooking, then remove
Wild fennel enhances fennel without being redundant
Rosemary very little and finely chopped, only if paired with meat
Fresh ginger a minimal grating, adds zest without overdoing itWhat spices can I add?
Black pepper or pink pepper
Chili (better fresh or in flakes)
Fennel seeds slightly crushed (a few, otherwise they tire)
