Chef's Recipes

Baked fennel

Australian Gourmet Traveller Italian recipe for baked fennel by Rosa Mitchell from Melbourne restaurant Journal Canteen.

By Rosa Mitchell
  • 10 mins preparation
  • 40 mins cooking
  • Serves 6
  • Print
Baked fennel with falsomagro
Recipe shown with <a href="/falsomagro.htm">stuffed Sicilian beef roll</a>.


  • 1 large fennel bulb, fronds reserved and finely sliced
  • 60 ml (¼ cup) olive oil
  • 1 clove of garlic, finely chopped
  • 40 gm (½ cup) finely grated parmesan


  • 1
    Halve fennel lengthways and cut each half into 6 wedges, keeping core intact. Blanch in a large saucepan of boiling salted water until tender (12-15 minutes). Drain and cool.
  • 2
    Preheat oven to 200C. Lay fennel pieces in a single layer on a baking paper-lined oven tray. Combine olive oil and garlic, pour over fennel, and scatter evenly with parmesan and reserved fennel fronds. Bake until golden and tender (20-25 minutes) and serve immediately.
  • Author: Rosa Mitchell