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Grilled fennel, charred on the grill until perfectly soft and delicious. Sprinkled with sea salt, lemon zest and extra virgin olive oil it makes the perfect side dish with meat or fish, can be added to sandwiches or served on crostini, delicious!
Fennel (finocchio in Italian) is such a delicious and versatile vegetable. It can be eaten raw like in our zucchini, fennel and smoked scamorza salad, roasted and served as a delicious pasta sauce or grilled.
Grilling fennel really changes the flavour from a strong and fresh aniseed flavour to mellow and sweet with a smoky char. It’s absolutely delicious and super easy to make.
Serve it with meat or fish, add it to sandwiches and salads or serve it on crostini.
Ingredients – what you need
Pin this now to find it later
Pin It- Fennel – make sure your fennel isn’t bruised or wrinkled when buying it.
- Lemon – use an unwaxed organic lemon since we’re using the zest.
- Extra virgin olive oil – you just need a small amount to brush the slices of fennel.
- Salt – I always use sea salt flakes.
Step by step photos and recipe instructions
Preparation tips!
- Pre-heat your grill whether you’re using an indoor griddle pan or outdoor barbecue.
- Wash your fennel bulbs under cold running water to wash away any dirt then pat dry.
Step 1) Cut the green stalks off the top of the fennel bulb (keep the fronds for serving) then cut it into slices around 1cm (1/2 inch) thick (photos 1 & 2).
Step 3) Brush each slice of fennel with olive oil then place on a hot griddle pan or grill. Cook for around 4 minutes on each side until charred and cooked through (photos 3 & 4).
Step 4) arrange on a serving plate and sprinkle with sea salt flakes and the zest of 1 lemon. Squeeze over a small amount of lemon juice (about 1 teaspoon) and serve.
Tips and variations
- Get perfect charred marks – place the fennel on the grill and leave it for around 3-4 minutes before flipping over to the other side. If you move it around too much it’ll char all over.
- Don’t throw away the green stalks – these can be chopped up and added to soups, stews and pasta sauces.
- Add Parmigiano Reggiano – added shavings of cheese and freshly ground black pepper is another delicious way to serve the grilled fennel, it goes especially well with steak.
- Add herbs – depending on what you’re serving it with you can add different herbs such as fresh basil or parsley. You can also rub dried oregano over before grilling.
It’s best eaten the same day but can be stored in the fridge for up to 2 days.
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Step By Step Photos Above
Most of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
Grilled Fennel with Lemon Zest
Ingredients
- 2 large fennel bulbs
- 1 lemon, unwaxed
- Olive oil, for brushing
- Sea salt flakes
Instructions
- Pre-heat your grill or griddle pan. Wash the fennel bulbs in cold running water then pat dry.
- Cut off the green stalks at the top of the fennel and keep any fennel fronds or serving. Do not cut off the bottom of the fennel or the slices will fall apart.
- Cut the fennel into 1cm (½ inch) thick slices and brush them lightly with olive oil.
- Place the slices on a hot grill for around 4 minutes on each side then transfer to a serving plate.
- Sprinkle with sea salt flakes then grate over the zest of a whole lemon. Finally squeeze little lemon juice over the fennel (around 1-2 teaspoons) and garnish with reserved fennel fronds (optional), serve.
Notes
- Get perfect charred marks – place the fennel on the grill and leave it for around 3-4 minutes before flipping over to the other side. If you move it around too much it’ll char all over.
- Don’t throw away the green stalks – these can be chopped up and added to soups, stews and pasta sauces.
- Add Parmigiano Reggiano – added shavings of cheese and freshly ground black pepper is another delicious way to serve the grilled fennel, it goes especially well with steak.
- Add herbs – depending on what you’re serving it with you can add different herbs such as fresh basil or parsley. You can also rub dried oregano over before grilling
- Leftovers – will keep up to 2 days in the fridge.
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
