Fennel with coriander, lemon, and parmesan
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.