(Recipe can be found on Cooking Light’s site here.)
Step by Step Instructions:
For this easy and delicious dish, the following ingredients are required: Olive Oil, One Large Fennel Bulb, Salt, Pepper, and Shredded Asiago Cheese.
Begin by preheating your oven to 400 degrees. Note that the recipe says to remove some of the outer layers of the fennel. I actually didn’t do that. I just cleaned the fennel well and sliced it into about 1/4-inch thick slices. I left the outer leaves on, so that I would have more fennel when I roasted it. It worked perfectly for me, so do whatever you would prefer here.
Then, I placed my Silpat on a jelly roll pan, spread out the fennel slices, and then drizzled 1 tablespoon of olive oil over the fennel. Then I sprinkled about 1/8 tsp. of salt and 1/8 tsp. of pepper over the top.
Now the fennel goes into the pre-heated oven and roasts for 12 minutes. After the 12 minutes are up, it will be bubbly and be starting to lightly brown.
It’s difficult to see in the photo, but I measured 2 T. of shredded asiago cheese and used tongs to toss the fennel mixture with the cheese.
The fennel then goes back into the oven for an additional 12 minutes until it’s brown and slightly caramelized.
I then dished up the fennel, and my mouth is watering just looking at this picture. Over the last 12 minutes of cooking, I went ahead and cooked my mahi-mahi and placed the cooked fish over the roasted fennel. You could always use chicken or pork if you aren’t a fan of fish, but mahi-mahi and halibut are very mild fish and would be great with the fennel. I hope you enjoy this quick and easy meal. I know I did!
Ingredients:
1 Large Fennel Bulb
1 T. Olive Oil
1/8 tsp. Salt
1/8 tsp. Pepper
2 T. Shredded Asiago Cheese
Preparation Instructions:
1. Preheat oven to 400°.
2. Remove outer leaves from 1 large fennel bulb; cut into ¼-inch-thick slices.
3. Place fennel on a jelly-roll pan; drizzle with 1 tablespoon olive oil. Sprinkle with 1⁄8 teaspoon kosher salt and 1⁄8 teaspoon freshly ground black pepper.
4. Bake at 400° for 12 minutes.
5. Remove from oven and toss with 2 tablespoons grated fresh Asiago cheese.
6. Bake an additional 12 minutes or until lightly browned and tender.
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This is on my agenda for tonight (sans the fish). I'm going all vegetables. Having fennel, artichokes, and sweet corn. Yum!