For ➍2 tbs olive oil
2 fennel bulbs, quartered
2 thyme sprigs
1 garlic cloves, sliced
1 ts coriander seeds, toasted
1 ts fennel seeds, toasted
10 cl dry white wine
½ red pepper, finely chopped
juice 1 lemon
handful parsley leaves, chopped
Heat the olive oil in a sauté pan and fry the fennel for 5 m until it starts to brown. Stir in the thyme, garlic, coriander, fennel seeds. Splash in the wine. Lower the heat and cook gently for another 20-25 m, until the fennel is just cooked. Add the pepper and the lemon juice. Cook for a few m more. Scatter over the parsley and serve.
Serve with firm fish like sea bass, grilled or steamed*.
Serve with firm fish like sea bass, grilled or steamed*.
*For a vegetarian dish, serve with rigatoni and mozarella.
