|300.00 g||fennel — baby, bulbs|
|1.00||lemon — sliced|
|sea salt and freshly ground black pepper|
|2.00||garlic — cloves, crushed|
|30.00 ml||lemon juice|
|50.00 g||parmesan cheese — grated|
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.