Recipe information
Yield
makes 8 Servings
Ingredients
7
tablespoons extra-virgin olive oil, divided
4
fresh fennel bulbs, each cut lengthwise into 6 wedges
1
/3 cup chopped shallots
2
tablespoons fresh lemon juice
2
tablespoons chopped fresh parsley
2
teaspoons grated lemon peel
1
garlic clove, minced
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Preparation
Step 1
Heat 2 tablespoons oil in large skillet over high heat. Add half of fennel; sauté until deep golden brown on all sides, about 8 minutes. Transfer to 11x7x2-inch glass baking dish. Repeat with 2 more tablespoons oil and remaining fennel.
Step 2
Preheat oven to 400°F. Mix shallots and next 4 ingredients in medium bowl. Whisk in 3 tablespoons oil; drizzle mixture over fennel. Cover dish with foil and bake 30 minutes. Remove foil and bake until fennel is tender and shallots begin to brown, about 20 minutes longer.