Pan-Seared Fennel with Parmesan

Ingredients

• 1 medium fennel bulb
• 2 tbsp olive oil
• 0.5 tsp kosher salt
• 0.25 tsp black pepper
• 0.5 lemon
• 0.33 cup Parmesan cheese (finely grated)

Instructions

1. 1

   Prep (10 minutes): Trim the fennel, remove the tough outer layer if needed, and cut the bulb into 6–8 wedges. Pat dry, then season with salt and black pepper.

2. 2

   Cook (15 minutes): Heat olive oil in a large skillet over medium-high heat. Add fennel wedges in a single layer and sear without moving for 4–5 minutes until deeply golden. Flip and sear the other side for 4–5 minutes, then continue cooking 3–5 minutes more, turning as needed, until tender and caramelized.

3. 3

   Finish: Remove from heat and drizzle with fresh lemon juice. Top with grated Parmesan and serve immediately.