RESET360 with Camille McLaughlin
Sides

Pan-Seared Fennel with Parmesan

Fennel wedges seared golden in olive oil, steamed until tender in the same pan, then broiled under a crisp cap of parmesan and finished with lemon.

Why you'll love Pan-Seared Fennel with Parmesan

Raw fennel is crisp and tastes strongly of anise. Cooked, it turns soft, sweet, and mellow, and the licorice note fades to a gentle background that people who say they dislike fennel tend to enjoy. Searing the wedges hard first gives the cut faces a deep brown crust, and that browning is where most of the sweetness comes from.

One pan does all three jobs. The wedges sear in olive oil, then a splash of water and a lid steam them through so the cores turn tender without the outsides burning, and finally the parmesan goes on and the pan slides under the broiler until the cheese melts and crisps into a lacy, golden cap. Lemon zest and juice at the end cut through the richness.

It goes beautifully with roast chicken, white fish, pork tenderloin, or a lamb chop, and it is elegant enough for company while asking very little of you.

Quick overview: This Pan-Seared Fennel with Parmesan takes 10 min of hands-on time and about 35 min in all and makes 4 servings, each 2 to 3 wedges. You'll need a skillet.

Jump to recipe

Pan-seared fennel wedges with crisp browned parmesan in a skillet
Prep 10 minCook 25 minTotal 35 minServes 4Serving 2 to 3 wedgesYou'll need Skillet

Ingredients

  • 2 large fennel bulbs (about 2 lb), fronds reserved
  • 3 tbsp olive oil
  • 1/2 tsp fine sea salt
  • 1/2 cup finely grated parmesan
  • 1 tsp finely grated lemon zest
  • 1 tbsp fresh lemon juice
  • freshly ground black pepper

Instructions

  1. Cut the fennel: Trim the stalks off the bulbs, saving a handful of the feathery fronds. Halve each bulb through the root, then cut each half into 3 or 4 wedges, keeping a little of the core on every wedge so the layers hold together.
  2. Sear: Heat the olive oil in a large ovenproof skillet over medium-high heat until it shimmers. Lay the wedges in cut side down in a single layer, sprinkle with the salt, and cook without moving them for 5 to 6 minutes, until the undersides are deep golden. Turn them onto the other cut side and sear 3 minutes more.
  3. Steam until tender: Add 1/3 cup of water to the pan, which will sputter, cover, and lower the heat to medium. Cook for 8 to 10 minutes, until a knife slides easily into the core. Uncover and let any remaining water cook off.
  4. Broil the parmesan: Heat the broiler. Scatter the parmesan over the fennel and slide the skillet under the broiler for 2 to 3 minutes, until the cheese melts and browns in spots. Keep watching it, since broilers vary and cheese burns fast.
  5. Finish: Grate the lemon zest over the top, squeeze the lemon juice over everything, add pepper, and scatter the chopped fennel fronds. Serve hot from the pan.

Storage and leftovers

Refrigerate leftovers in a sealed container for up to 3 days.

Reheat in a skillet over medium heat for 4 to 5 minutes, or in a 375°F (190°C) oven for about 10 minutes. The parmesan softens in storage and crisps again in the oven.

Variations

  • Pecorino: Use pecorino romano for a saltier, sharper cap.
  • With olives: Scatter a handful of halved Kalamata olives over the fennel before the parmesan goes on.
  • Orange: Use orange zest in place of the lemon zest for a sweeter finish that brings out the anise.
  • Red pepper flakes: Add a pinch of red pepper flakes with the salt for gentle heat.

Notes and tips

  • Keep some core: The core is what holds each wedge together. Trim only the very bottom of the root.
  • Use an ovenproof pan: Cast iron is ideal. If your skillet is not broiler-safe, move the fennel to a baking dish for the parmesan step.
  • Grate fine: Finely grated parmesan melts into an even, lacy layer. Coarse shreds stay in clumps.
  • Save the fronds: They taste like a softer version of the bulb and make the dish look finished.

Nutrition and mindful eating

  • Fennel is a non-starchy vegetable with fiber, potassium, and vitamin C, and its anise flavor comes from a compound called anethole, which mellows as it cooks.
  • Parmesan is aged for at least a year, long enough that much of its lactose is gone and its proteins break down into the savory compounds that make a little taste like a lot.
  • Olive oil is the real fat here, carrying the sweetness of the seared fennel and the sharpness of the cheese.
  • Lemon zest holds the fruit's fragrant oils, which is why it adds more lemon flavor than juice alone.
  • As you eat, notice how the anise flavor changes from the first bite to the last as it mingles with the lemon and cheese, and slow down enough to taste each layer.

Frequently asked questions

Have a question about this Pan-Seared Fennel with Parmesan? Start here, with the questions people ask most.

I do not like licorice. Will I like this?

Many people who dislike raw fennel enjoy it cooked. Searing and steaming soften the anise flavor until it is faint and sweet.

How do I choose fennel?

Look for heavy, bright white bulbs with no brown spots or splits, and fronds that look fresh and green.

Can I roast it instead?

Yes. Toss the wedges with the oil and salt and roast at 425°F (220°C) for 25 to 30 minutes, then add the parmesan for the last 5 minutes.

What can I serve it with?

Roast chicken, cod or halibut, pork tenderloin, lamb chops, or a simple steak.

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Tags: Sides, Italian