Pan-fried fennel with honey, sage & thyme
Fennel is one of those ingredients that tends to divide the table’s opinions: you either hate it or you love it. Even as a kid I used to love fennel, even though it has quite a strong flavour but not everyone in my family did so we only rarely ate it. But I love it even more now and eat it at least once every two weeks when it’s in season. It goes very well with fish and is really healthy, especially if you have high blood pressure. Although there a few different ways you can cook fennel, I’m currently all over pan-frying it with some honey and herbs. The honey adds a lovely sweetness to it and the herbs give it that finishing touch that makes it go so well with white fish.
There are few ways you can pair pan-fried fennel, but I highly recommend roasting some cherry tomatoes and serving it with some cod or hake. You can also add some roast potatoes too of course!
|2 large fennel bulbs|
|4tablespoons olive oil|