Cut the fennel in half and remove any brown outer layers. Carefully open and run under cold water.
Cut the halves into quarters and cut out the centre core. Cut once more into 1/8 pieces.
In a heavy frying pan heat the oil and add the fennel. Cook the fennel for about 5 minutes or until the fennel begins to brown. Add the thyme, salt, pepper, lemon juice and 1/2 cup of water.
Cover and reduce the heat to a simmer. Cook for another 5 minutes and then remove the lid. Place the fennel in a serving dish and sprinkle over the fresh parsley on top. Can be served warm or at room temperature.