Baked Fennel

Ingredients

To prepare the baked fennel, start by trimming the fennel bulbs, discarding the stalks and tough bases (yielding approximately 400 g of usable fennel). Cut the bulbs into 1 cm (approx. 1/2-inch) thick slices. Transfer the slices to a bowl of cold water mixed with the lemon juice as you cut them to prevent browning.
Meanwhile, prepare the dressing: in a small bowl, combine the olive oil, honey, and a level teaspoon of salt.
Add freshly ground black pepper and whisk vigorously with a spoon until the mixture is fully emulsified.
Line a baking sheet with parchment paper and lightly brush it with a small amount of the prepared emulsion.
Drain the fennel slices, pat them dry with a clean kitchen towel, and arrange them neatly in a single layer on the prepared baking sheet. Drizzle the remaining emulsion over the fennel, followed by 1 additional tablespoon of olive oil.
Bake in a preheated convection (fan-assisted) oven at 200°C (400°F) for 25 minutes. Turn on the broiler (grill setting) and cook for an additional 5 minutes until lightly browned. Garnish with chopped parsley, and your baked fennel is ready to serve!