Fennel with coriander, lemon, and parmesan

From How to Host the Holidays at an Airbnb

Ingredients

• 3 Tbsp extra-virgin olive oil
• 4 fennel, stems removed (reserve fronds for garnish), sliced in half and then again into thirds
• Kosher salt and pepper to taste
• 1 Tbsp. coriander seeds, crushed
• 2 cloves garlic, finely chopped
• 1 lemon, zested and juiced
• 1 cup grated parmesan

Steps

• Preheat the oven to 375F
• In a medium pan, heat the olive oil. Season both sides of the fennel well with salt and pepper, and sear the fennel for 2 to 3 minutes on each side, until lightly caramelized.
• When you are on your last fennel, turn the heat down to medium low. Add in the coriander seeds and garlic and toast lightly for a few seconds.
• Transfer all the seared fennel to a sheet tray and cover with the lightly toasted garlic and coriander seeds.
• Pour 1 tablespoon of water and the lemon juice onto the fennel.
• Cover the sheet tray with foil and put it in the oven.
• Let steam for 30 to 40 minutes, until a knife slides through easily.
• Remove foil and sprinkle with cheese.
• Place back in the oven for another 10 minutes, or until cheese is melted and browned.
• Remove from oven and plate the fennel, topping with fresh lemon zest and fennel fronds.