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.

Mentioned in: