“Fennel can be quite a daunting veggie to use in cooking, but this gratin has the most wonderful fragrant, delicate flavour and is wonderful with meat or fish as a side dish.”

Ingredients Nutrition


  1. Preheat oven to 200c/400f/gas mark 6.
  2. Cut fennel in half lenghways and slice each half thinly. Peel and slice the red onion thinly.
  3. Heat the olive oil in a pan and cook the onion until softened. Add 2 of the minced garlic cloves and mix.
  4. Add the sliced fennel and cook, stirring regularly, until soft and lightly golden.
  5. Score a cross in the top of each tomato and plunge into boiling water for a minute. Drain and peel the skin off, then chop them roughly and add to the fennel. Cook, stirring regularly, until tomato is softened.
  6. Season the mixture well and spread in a greased gratin dish.
  7. Mix together the breadcrumbs, final minced garlic clove, parmesan and lemon zest. Spread over the fennel mixture. If you want the gratin to be extra-cheesy, at this point sprinkel the grated gruyere over the top of the breadcrumbs.
  8. Bake until golden brown and crisp.

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