Baked Fennel With Vermouth

READY IN: 30mins
Recipe by Xexe383

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

Top Review by French Tart

I scattered mine with fresh green fennel fronds, as I was out of fennel seeds, I use them a lot! This was a great recipe, and one that I tweaked, as my fenel bulbs were VERY small, so I cut them into quarters and not slices. The scrunched paper method was a but hit or miss, as my fennel was cooked but it was a wee bit crispy!! However, it was a DELICIOUS recipe - thanks so much for posting! Made for Hail the Chefs in the photos forum, FT :-)

Ingredients Nutrition

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


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

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