1 red onion
2 garlic cloves
1 bunch of spring onion
one handful of chopped parsley
1 orange: zest
extra virgin olive oil
salt and pepper
Clean the fennel and cut it in to four pieces. Onion, garlic and spring onion cut in to slices. Mix together and put on steam in the pot and steam for about 10 minutes. Meanwhile, get ready the cling foil. Prepare 4 squares and then divide the steamed veg equally.
Add the parsley, orange zest, salt, pepper and about 1 tablespoon of olive oil for each packet. Close the packets and bake 200°C 20 minut.
Baked fennel tastes great with finely chopped olives mixed with salt, pepper and olive oil.
The recipe is inspired by cookbook Provence – Gui Gedda