Baked Fennel With Vermouth

It goes fantastically well with any meat or fish.recipe from jamie oliver.

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.

fennel, garlic, butter, vermouth, salt & freshly ground black pepper