Pan-fried fennel



Aromatic and fragrant, pan-fried fennel is the side dish last minute you were looking for. Simple and quick to prepare, fennel retains all its flavor and crunchiness. Now you have no more excuses, when you come back late from work and have little time to prepare, the light side dish is your dinner-saving solution, perfect to accompany both meat and fish dishes. And if you really can't resist the call of the golden crust, at the end of cooking add some breadcrumbs and let them gratinate in the oven for a few minutes... they will be irresistibly crispy!

Discover also these variants:

  • Baked fennel
  • Pan-gratinated fennel
  • Baked fennel with potatoes and onions
  • Baked fennel
  • Breaded fennel in the oven
Fennel 1.75 lbs (800 g) - (about 2)
Extra virgin olive oil to taste
Thyme to taste
Garlic 2 cloves
Black pepper to taste

How to prepare Pan-fried fennel

To make pan-fried fennel, start by washing the fennel, then clean them by cutting off the base of the core and the stems 1(you can use the latter to flavor a soup or broth). Cut each fennel in half and then proceed to cut them into wedges 2. Once the fennel is cut, you can proceed with cooking: heat the extra virgin olive oil in a pan with two cloves of garlic 3.

Flavor with thyme sprigs 4, then add the fennel wedges 5. Season with salt 6.


Pepper to taste 7 and cover with a lid 8. Cook for 5 minutes over medium heat (if you prefer a softer final texture you can continue cooking for a few more minutes). Shake the pan occasionally to move them, without breaking them. After the 5 minutes, remove the lid, increase the flame, and cook for about 7-8 minutes until they are nicely colored 9, always shaking the pan for even cooking. Once ready serve hot.

How to store

Store the pan-fried fennel in the refrigerator in an airtight container for a couple of days. It is possible to freeze them.


Want to give a fancy touch to your pan-fried fennel? Add some oil-packed anchovies!