Grilled fennel, charred until tender and sweet, makes a simple and elegant side. A light sprinkle of sea salt, fresh lemon zest and a drizzle of extra virgin olive oil highlight the vegetable’s mellow, smoky flavour. Serve it alongside meat or fish, tuck it into sandwiches, or top crostini for a tasty appetizer.
Fennel (finocchio in Italian) is very versatile. Enjoy it raw in salads, roast it into a creamy sauce for pasta, or grill it for a charred, sweet finish. Grilling softens fennel’s bright anise notes and brings out caramelised sweetness with a pleasant smokiness.
Ingredients – what you need
- Fennel – choose bulbs that are firm and free of bruises or wrinkles.
- Lemon – use an unwaxed lemon for zesting.
- Extra virgin olive oil – a little for brushing the slices.
- Sea salt – flaky sea salt works best for finishing.
Step by step photos and recipe instructions
Preparation tips!
- Preheat your grill or griddle pan until hot.
- Wash the fennel bulbs under cold running water to remove dirt, then pat dry.
Step 1) Trim the green stalks from the top of each fennel bulb, reserving any fronds for garnish. Slice the bulbs into rounds about 1 cm (½ inch) thick.
Step 2) Lightly brush each slice with olive oil. Place the slices on the hot grill or griddle pan and cook for about 4 minutes per side, until well charred and tender.
Step 3) Transfer the fennel to a serving plate. Sprinkle with sea salt flakes and grate over the zest of one lemon. Squeeze about 1 teaspoon of lemon juice over the fennel, garnish with reserved fennel fronds if you like, and serve.
Tips and variations
- Get perfect char marks – place fennel on the grill and leave it undisturbed for 3–4 minutes before flipping. Moving it too often prevents good charring.
- Use the stalks – chop the green stalks and add them to soups, stews or sauces instead of discarding them.
- Add Parmigiano – finish with shavings of Parmigiano-Reggiano and freshly ground black pepper for a richer option that pairs beautifully with steak.
- Try herbs – toss grilled fennel with fresh basil or parsley, or rub with dried oregano before grilling for a different flavour profile.
Best eaten the same day, but it will keep in the refrigerator for up to 2 days.
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Step By Step Photos Above
Most recipes include step-by-step photos and helpful tips to get great results.
Grilled Fennel with Lemon Zest
By Emily
Ingredients
- 2 large fennel bulbs
- 1 lemon unwaxed
- olive oil for brushing
- sea salt flakes
Instructions
- Preheat a grill or griddle pan. Wash fennel bulbs and pat dry.
- Trim the green stalks, keeping any fronds for garnish. Do not cut off the base or slices may fall apart.
- Slice fennel into 1 cm (½ inch) rounds and brush lightly with olive oil.
- Grill the slices on a hot pan for about 4 minutes per side until charred and tender.
- Arrange on a plate, sprinkle with sea salt flakes, grate over lemon zest, squeeze 1–2 teaspoons lemon juice, garnish with fennel fronds if desired, and serve.
Notes
- Char marks: Leave fennel undisturbed for 3–4 minutes before flipping for the best sear.
- Stalks: Chop and use in soups, stews or sauces.
- Cheese: Try finishing with Parmigiano-Reggiano shavings and black pepper.
- Herbs: Add fresh basil or parsley, or sprinkle dried oregano before grilling.
- Leftovers: Keep up to 2 days in the fridge.
Helpful Info for All Recipes
- I use extra virgin olive oil in recipes unless noted otherwise.
- Vegetables are medium sized unless specified.
- Recipes are tested using a fan (convection) oven when applicable.
- Nutrition information is approximate and automatically calculated.
Nutrition
Carbohydrates: 11 g |
Protein: 2 g |
Fat: 4 g |
Sodium: 643 mg
Nutrition information is an approximation.
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