Braised Fennel With Lemon Recipes

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BRAISED FENNEL WITH MEYER LEMON AND PARMESAN



Braised Fennel With Meyer Lemon and Parmesan image

Provided by Jill Santopietro

Categories     easy, quick, side dish

Time 30m

Yield Serves 4

Number Of Ingredients 6

2 fennel bulbs, fronds attached
Extra-virgin olive oil
Salt and freshly ground black pepper
1/2 cup chicken broth
Grated rind and juice of 1 Meyer lemon
Sliced Parmesan cheese

Steps:

  • Trim the fennel and roughly chop 1 tablespoon of the fronds. Halve each bulb through the core, then cut lengthwise into 1/2-inch-thick slices.
  • Place a large skillet over medium-high heat and add just enough oil to coat the pan. When hot, cook half the fennel, without moving, until browned, about 3 minutes. Flip and cook 1 minute more. Transfer to a bowl and season with salt and pepper. Repeat with the remaining fennel, adding more oil to the pan if needed.
  • Return the skillet to medium-high heat. Add the fennel, broth, lemon rind and juice and bring to a boil. Simmer, covered, until tender, about 10 minutes. Using a slotted spoon, transfer to a bowl. Raise the heat to high and reduce the sauce until syrupy, 3 to 5 minutes.
  • Fold the sauce and reserved fronds into the fennel and top with Parmesan. Serve warm or at room temperature.

30-MINUTE COD WITH LEMONY BRAISED FENNEL



30-Minute Cod with Lemony Braised Fennel image

You'll almost want to eat by candlelight: This quick cod dish takes only 30 minutes to make, it's nothing if not elegant. Save time by juicing the lemon and slicing the olives while the cod and fennel cook.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

2 large bulbs fennel
1/4 cup plus 2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Four 6-ounce cod fillets, each 1 to 1 1/2 inches thick
1 lemon
1/2 cup panko breadcrumbs
1/2 cup pitted kalamata olives

Steps:

  • Trim the tops and bottoms from the fennel bulbs, reserving a handful of the fronds for garnish. Quarter the bulbs. Set each quarter on its side and slice off most of the core. Cut the quarters into wedges about 1-inch thick (don't worry if some pieces fall off the wedge-use those too).
  • Put 1/4 cup oil in a large skillet with a tight-fitting lid. Place over medium-high heat until almost smoking. Add the fennel and cook without stirring until fennel is brown on the bottom, about 5 minutes. Stir and let the fennel continue to cook until some more pieces brown, 1 to 2 minutes.
  • Add 1/2 cup water to the skillet, scraping up any browned bits from the bottom. Sprinkle with 1/2 teaspoon of salt and several grinds of pepper. Lower the heat to medium, cover the skillet, and cook 5 minutes.
  • Sprinkle the cod with salt and pepper and place on top of the fennel. Cover the pan again and simmer, adding more liquid occasionally if the pan is dry, until the fennel is very tender and the cod is cooked through, 5 to 7 minutes.
  • Meanwhile, chop the reserved fennel fronds (you should have about 1 1/2 to 2 tablespoons) and remove the zest from the lemon. Heat the remaining 2 tablespoons of oil in a medium skillet over medium-high heat. Add the breadcrumbs and cook, stirring frequently, until the breadcrumbs brown, 2 to 3 minutes. Remove from the heat, season with salt and pepper, and allow to cool. Mix the fennel fronds and lemon zest into the breadcrumbs until combined.
  • Juice the lemon. Roughly chop the olives.
  • When the cod and fennel are done, stir in the lemon juice and the olives. Remove from the heat and let stand for about 1 minute to warm the olives. Transfer the fennel and cod to serving bowls and top the fish with the toasted breadcrumbs. Pour any remaining pan juices over the fennel.

BRAISED FENNEL WITH LEMON



Braised Fennel with Lemon image

Categories     Vegetable     Side     Braise     Thanksgiving     Fennel     Fall     Winter     Bon Appétit     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

7 tablespoons extra-virgin olive oil, divided
4 fresh fennel bulbs, each cut lengthwise into 6 wedges
1/3 cup chopped shallots
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
2 teaspoons grated lemon peel
1 garlic clove, minced

Steps:

  • Heat 2 tablespoons oil in large skillet over high heat. Add half of fennel; sauté until deep golden brown on all sides, about 8 minutes. Transfer to 11x7x2-inch glass baking dish. Repeat with 2 more tablespoons oil and remaining fennel.
  • Preheat oven to 400°F. Mix shallots and next 4 ingredients in medium bowl. Whisk in 3 tablespoons oil; drizzle mixture over fennel. Cover dish with foil and bake 30 minutes. Remove foil and bake until fennel is tender and shallots begin to brown, about 20 minutes longer.

FENNEL BRAISED WITH OLIVE OIL AND LEMON



Fennel Braised with Olive Oil and Lemon image

A lot of our tasters said this dish reminded them of why they like rustic Italian food: We pretty much left the fennel alone here, just browning it in olive oil (don't be afraid of the high heat at this stage) and then covering it and letting it bubble in water and its own juices. It cooks down sweet and tender, and then gets one final boost of bright flavors from lemon and olive. We think it's great served at room temperature, about 30 minutes after cooking. This side dish is delicious warm or at room temperature, not hot.

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 6

3 bulbs fennel, at least 1 with fronds (about 3 pounds)
1/4 cup olive oil, plus more for serving
Kosher salt and freshly ground black pepper
1 lemon, finely zested and juiced
1 lemon, finely zested and juiced
1/2 cup pitted black olives, such as kalamata, halved

Steps:

  • Trim the tops and bottoms from the fennel bulbs, reserving a handful of the fronds. Quarter the bulbs. Set each quarter on its side and slice off most of the core. Cut the quarters into wedges about 1-inch thick (don't worry if some pieces fall off the wedge-use those too).
  • In a large skillet with a tight-fitting lid, heat the olive oil over medium-high heat until almost smoking. Add the fennel and cook, without stirring, until golden brown on the bottom, about 5 minutes. Stir and let some more pieces brown for a minute or two.
  • Stir in 1/2 cup water, scraping the bottom of the pan. Season with salt and pepper. Lower the heat to medium and cover the pan. Simmer, shaking the pan and adding more liquid occasionally if the pan is dry, until the fennel is very tender, 12 to 15 minutes.
  • Meanwhile, chop the reserved fennel fronds and mix them with the lemon zest.
  • When the fennel is tender, stir in the lemon juice and cook for 1 minute. Stir in the olives, remove from the heat and let stand for about 1 minute to warm the olives. Transfer the fennel to a platter. Sprinkle the fennel frond mixture over the top, drizzle with additional olive oil and serve.

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