Braised Fennel With Tomatoes And Feta Food

BRAISED FENNEL WITH TOMATOES AND FETA

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Sprinkle fennel wedges with coriander.
• Heat oil in a large oven-proof skillet over medium-high heat. Add fennel; cook for 4 minutes. Flip. Add tomatoes, garlic, lemon juice, and salt.
• Transfer skillet to the oven and bake for 15 minutes. Sprinkle with feta and fennel fronds.

ROASTED FENNEL WITH TOMATOES (ITALIAN STYLE)

Steps:

• Preheat the oven to 375F.

ROASTED FENNEL WITH TOMATOES

Steps:

• Core and thinly slice 2 fennel bulbs; chop some of the fronds. Peel the cloves from 1 garlic bulb and toss with the fennel and fronds, 1 quartered lemon, 3 tablespoons olive oil and 1 teaspoon each salt and sugar on a baking sheet. Roast in a 500 degrees F oven until golden, about 20 minutes. Toss in 1 pint grape tomatoes; roast until the tomatoes burst, 7 more minutes.

COD WITH FENNEL, DILL AND TOMATO

Steps:

• Preheat oven to 375 degrees F.
• Rinse fish and squeeze lemon juice over it. Season the fish with a little salt and reserve.
• Heat a large oven proof pan over medium heat. Add extra-virgin olive oil, fennel and onion and season with salt. Saute fennel and onions 7 to 8 minutes then add white wine and reduce a minute, then add broth. Add tomatoes and season with salt and pepper. Set fish into pan and spoon juices over the cod. Add a few sprigs dill to the broth and set the pan into the hot oven to cook. Cook 12 minutes, until fish is opaque. To serve, arrange cod on plate, top with vegetables and chopped fresh dill.

BRAISED FISH WITH FENNEL AND TOMATO

Steps:

• Prepare Braising Liquid:Pour the oil, wine, and water into a large (13-inch) skillet, then add the fennel, tomatoes, garlic, and lemon slices. Season with salt and pepper. Cover and bring to a boil over high heat, then simmer over moderate heat until the tomatoes begin to fall apart and the fennel softens, 12 to 15 minutes.
• Prepare Braising Liquid:Pour the oil, wine, and water into a large (13-inch) skillet, then add the fennel, tomatoes, garlic, and lemon slices. Season with salt and pepper. Cover and bring to a boil over high heat, then simmer over moderate heat until the tomatoes begin to fall apart and the fennel softens, 12 to 15 minutes.
• Braise Fish: Sprinkle both sides of the fish with salt and pepper and arrange fillets in the pan, partially submerging them in the sauce. Cover and simmer until fish is opaque throughout, 6 to 8 minutes (or 8 to 10 for thicker fillets).
• Serve:Spoon some of the braising sauce into a shallow bowl, then top with fish. Drizzle with olive oil, and sprinkle with pepper.

BRAISED FENNEL

Steps:

• Trim stalks flush with fennel bulb and cut each bulb lengthwise into quarters, or halves, if using small bulbs.
• In a heavy saucepan large enough to hold the fennel flat in one layer, melt 1 tablespoon butter over moderate heat.
• Add fennel garlic, thyme, and toss to coat with butter.
• Season with salt and pepper, to taste.
• Add wine and chicken stock.
• Bring mixture to a boil, reduce heat to a simmer and cover.
• Braise for 15 to 20 minutes, or until vegetables are tender.
• Stir in remaining tablespoon butter.
• Reseason with salt and pepper, to taste.

BRAISED FENNEL WITH TOMATOES & THYME

Steps:

• Cut fennel long ways into 1 cms thick slices.
• Place slices in heavy based fry pan.
• Arrange tomato slices on top.
• Scatter over thyme sprigs, season with salt and pepper.
• Pour over chicken stock and bring to boil.
• Cover with lid or seal with foil.
• Reduce heat and simmer for 15 -20 minutes or till fennel is tender.
• Remove pan from heat, remove lid or foil, sprinkle with cheese.
• Heat grill to medium high and place pan under grill for 2 minutes till cheese melted and golden.

EASY BRAISED FENNEL RECIPE WITH ORANGE

Steps:

• Cut off and discard stems/stalks from fennel bulb, reserving some of the fronds (wispy green tips).
• Slice fennel in half, lengthwise. Remove tough core by making two angled cuts. Then cut halves into 1/2-inch thick wedges. Season both sides with salt and pepper.
• Heat olive oil in a medium pot with lid over medium-high heat. Add fennel wedges and brown on both sides, about 2 minutes on each side.
• Reduce heat to low, add orange zest, juice and the stock. Cook, covered, until fennel is tender, 8 to 10 minutes. Serve with a few reserved fennel fronds sprinkled on top.

BRAISED FENNEL WITH TOMATOES AND FETA

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Sprinkle fennel wedges with coriander.
• Heat oil in a large oven-proof skillet over medium-high heat. Add fennel; cook for 4 minutes. Flip. Add tomatoes, garlic, lemon juice, and salt.
• Transfer skillet to the oven and bake for 15 minutes. Sprinkle with feta and fennel fronds.