Ryan’s notes

Fennel with coriander, lemon, and parmesan

From How to Host the Holidays at an Airbnb


  • 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


  • 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.

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