A very simple recipe for a very simple dish. Roasted fennel goes brilliantly with any fish or chicken as a light accompaniment but, you can also mix in artichoke hearts/garlic/onions or tomatoes, olives and cooked new potatoes for a more robust fennel affair . It has a slight aniseed flavour but it is very subtle. If you want to try something new, give this a bash...
4 tbsp olive oil
Juice of 1 lemon
Wash and dry the fennel to get rid of excess dirt that might be between the stalks and pop into a baking tray.
Pour over olive oil, lemon and salt and cover with foil.
Bake in the oven for 30 minutes.