1. Cut off the feathery green tops (keep for later use) at the base of each fennel bulb.
2. Place the trimmed bulbs, lemon slices and salt in a large pan, and cover with water. Bring to boil and simmer until the fennel feels tender. Drain and rinse with cold water.
Preheat oven to 190ºC.
3. Butter a large, shallow ovenproof dish with 30 g of the butter, seasoning, crushed garlic and sprinkle with lemon juice. Top with enough Parmesan cheese to make a thin coating over the dish.
4. Cover with foil and bake for 20 minutes. Remove the foil and increase oven temperature to 220ºC, and bake for a further 15 minutes until cheese is brown and bubbling.
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