Baked Fennel With Lemon Recipes

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CHICKEN BREASTS WITH FENNEL AND LEMON



Chicken Breasts With Fennel and Lemon image

Lemon is chicken's best friend - stuffed whole inside a roasting bird with a sprig of rosemary; wrapped in foil, baked soft and puréed for a sauce, à la Jean-Georges Vongerichten; or tossed with fennel and egg yolk for a rich, tangy sauce as in this recipe from the food writer Marlena Spieler. It is a simple, rich and wonderfully elegant way to prepare the humble chicken breast. First, lightly brown the chicken and remove it from the pan. Add the fennel, wine, lemon zest, broth and a pinch of cinnamon (trust us) to the pan and bring it all to a boil, reducing until it thickens. Return the chicken to the pan and let it simmer while you beat a couple of egg yolks and some lemon juice together. Incorporate a bit of the pan sauce into the egg yolk mixture, then add it all to the pan. Cook a bit more until the sauce is creamy and your mouth waters with anticipation.

Provided by The New York Times

Categories     main course

Time 45m

Yield 4 servings

Number Of Ingredients 9

1 lemon
1 1/2 pounds boneless, skinless chicken breasts
Salt to taste
2 tablespoons extra virgin olive oil
1 medium large fennel bulb, sliced lengthwise and cut in strips
1 1/2 cups dry white wine such as pinot grigio
1 cup chicken broth
1 pinch cinnamon (about 1/8 teaspoon)
2 egg yolks

Steps:

  • Zest lemon and slice zest into matchsticks. Juice lemon, strain and reserve.
  • Lightly sprinkle chicken with salt. Put deep frying pan over medium-high heat, pour in oil and gently sauté chicken breasts, about two minutes per side, until they are about half-cooked. Remove from pan.
  • Pour off oil and discard, then add fennel, wine and lemon zest to pan. Bring to boil over high heat and cook until wine is reduced by about half and fennel is tender. Add broth and cinnamon, bring to boil and cook about 5 minutes to reduce sauce a bit.
  • Add chicken with its juices and cook for 2 or 3 minutes.
  • Meanwhile, in a small bowl, beat egg yolks with half the lemon juice (about 1 tablespoon), then ladle in about 1/4 cup of sauce. Mix well, then add to pan, mixing well. Cook over medium heat, stirring a bit, until sauce appears creamy. Taste and add more lemon juice, if you like.

Nutrition Facts : @context http, Calories 407, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 14 grams, Fiber 3 grams, Protein 42 grams, SaturatedFat 3 grams, Sodium 975 milligrams, Sugar 4 grams, TransFat 0 grams

ROASTED FENNEL WITH PARMESAN



Roasted Fennel with Parmesan image

Provided by Giada De Laurentiis

Categories     side-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 4

4 tablespoons olive oil
4 fennel bulbs, cut horizontally into 1/3-inch thick slices, fronds reserved
Salt and freshly ground black pepper
1/3 cup freshly shredded Parmesan

Steps:

  • Preheat the oven to 375 degrees F.
  • Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.

BRAISED FENNEL WITH LEMON



Braised Fennel with Lemon image

Categories     Vegetable     Side     Braise     Thanksgiving     Fennel     Fall     Winter     Bon Appétit     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

7 tablespoons extra-virgin olive oil, divided
4 fresh fennel bulbs, each cut lengthwise into 6 wedges
1/3 cup chopped shallots
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
2 teaspoons grated lemon peel
1 garlic clove, minced

Steps:

  • Heat 2 tablespoons oil in large skillet over high heat. Add half of fennel; sauté until deep golden brown on all sides, about 8 minutes. Transfer to 11x7x2-inch glass baking dish. Repeat with 2 more tablespoons oil and remaining fennel.
  • Preheat oven to 400°F. Mix shallots and next 4 ingredients in medium bowl. Whisk in 3 tablespoons oil; drizzle mixture over fennel. Cover dish with foil and bake 30 minutes. Remove foil and bake until fennel is tender and shallots begin to brown, about 20 minutes longer.

BAKED FENNEL WITH VERMOUTH



Baked Fennel With Vermouth image

Make and share this Baked Fennel With Vermouth recipe from Food.com.

Provided by Xexe383

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

3 heads fennel
1 clove garlic, finely sliced
4 tablespoons butter
10 ounces vermouth (white wine also works)
salt & freshly ground black pepper

Steps:

  • Preheat the oven to 425 degrees F.
  • Remove any discolored parts of the fennel, then cut the tops off and slice finely, reserving the leaves.
  • I normally slice each fennel from the top to the root, into about 4 pieces, but its not that important.
  • You can slice them finer and more delicately if you like.
  • Literally throw all the ingredients except the reserved leaves into a baking dish.
  • Rip off a piece of parchment paper, run it under cold water and scrunch it up to make it soft.
  • Then place it snugly over and around the fennel, not the actual dish.
  • This bakes and steams the fennel at the same time--basically making it really tasty!
  • Cook in the preheated oven for 20 minutes, or until tender.
  • Scatter with the fennel leaves before serving.

Nutrition Facts : Calories 157.3, Fat 11.9, SaturatedFat 7.3, Cholesterol 30.5, Sodium 173.2, Carbohydrate 13.1, Fiber 5.5, Protein 2.3

BAKED SWORDFISH WITH FENNEL, LEMONS AND CAPERS PESCE SPADA AL FORNO



Baked swordfish with fennel, lemons and capers Pesce spada al forno image

Australian Gourmet Traveller fast Italian style recipe for baked swordfish with fennel, lemons and capers (pesce spada al forno)

Provided by Andy Harris

Categories     Main

Yield Serves 6

Number Of Ingredients 10

1/3 cup olive oil
5 bulbs baby fennel, trimmed and thinly sliced (about 550gm)
1 kg swordfish, skinned and cut into six 2.5cm-thick steaks (about 170gm each)
2 lemons, thinly sliced
3 cloves garlic, thinly sliced
1 tbsp dried oregano
1 tbsp fresh rosemary leaves
½ cup mint (loosely packed)
100 gm capers, rinsed (½ cup)
250 ml dry white wine

Steps:

  • Heat ¼ cup olive oil in a large frying pan, add fennel and stir over medium heat for 5 minutes or until soft.
  • Place swordfish, fennel, lemons and garlic in a large roasting pan, scatter with herbs and capers, then drizzle with remaining oil and season to taste with sea salt and freshly ground black pepper.
  • Bake swordfish at 190C for 10-12 minutes, then add wine and cook for another 5 minutes or until fish is just cooked through.
  • Place fennel, swordfish and lemon slices on a platter, then spoon over pan juices and serve immediately.

Nutrition Facts : ServingSize Serves 6

FISH BAKED IN VINE LEAVES WITH FENNEL AND LEMON



Fish Baked in Vine Leaves with Fennel and Lemon image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 14

3 tablespoons olive oil
3 tablespoons lemon juice
2 tablespoons each finely chopped flat leaf parsley
2 tablespoons finely chopped fresh thyme
2 tablespoons finely chopped fennel greens
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 (6ounces) fillets of white fish, such as bass, snapper, halibut, perch, mullet, or pike
1 small fennel bulb, halved lengthwise and very thinly sliced crosswise
3 1/2 inch thick slices lemon, halved
3 tablespoons unsalted butter
About 36 large vine leaves, well rinsed
3 plum tomatoes, peeled, seeded, and diced
Extra virgin olive oil, for drizzling

Steps:

  • In a large, shallow ceramic or earthenware baking dish, combine the olive oil, lemon juice, herbs, salt, and pepper. Pat the fish dry with paper towels and add to the marinade, turning to coat all sides evenly. Cover with plastic wrap and marinate in the refrigerator for 1 to 2 hours. Preheat the oven to 375 degrees. Remove the fish from the marinade. Lay out 3 or 4 vine leaves on the counter, overlapping them to form a large, sturdy wrapper. Place a few slices of fennel in the center. Place a piece of fish on top and scatter a few more slices of fennel on top of it. Top the fennel with 1 slice of lemon and 1/2 tablespoon of the butter. Wrap the fish in the vine leaves and lay it, seam side down, in an ovenproof baking dish. Repeat with the remaining fish. Bake for about 30 minutes, until the fish is opaque (you can peek to make sure they are done). Garnish each package with some of the diced tomato. Serve immediately and let the diners unwrap their own fish. Pass a small cruet of extra virgin oil for drizzling.

BAKED FENNEL WITH LEMON



Baked Fennel With Lemon image

Make and share this Baked Fennel With Lemon recipe from Food.com.

Provided by country girl kim

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 6

2 fennel bulbs
1 tablespoon lemon juice
1/4 cup parmesan cheese, freshly grated
1/2 teaspoon lemon rind
1 teaspoon lemon juice
1/4 teaspoon pepper

Steps:

  • Trim stalks from fennel bulbs; cut each bulb into quarters. Steam for about 20 minutes or until almost tender.
  • Place, cut side up, in a small shallow baking dish. Brush with lemon juice.
  • Stir together parmesan, lemon rind and pepper; sprinkle over fennel. Bake in 375' oven for 20-25 minutes or until tender and parmesan is golden.

Nutrition Facts : Calories 64.9, Fat 2, SaturatedFat 1.1, Cholesterol 5.5, Sodium 156.5, Carbohydrate 9.3, Fiber 3.7, Sugar 0.2, Protein 3.9

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