Serves
2
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Ingredients

Fennel bulb
2 tbsp lemon juice
Salt and freshly ground black pepper
2 tbsp extra virgin olive oil.
 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Remove tough outer skin layer of fennel and trim off the feathery tops.

Remove the core from the fennel and dice the fennel finely.

Toss the fennel together with lemon juice, salt, pepper and olive oil.

Great over grilled fish, veal cutlets or sausages.