Fennel, Tomato and Feta Bake


2 fennel bulbs, cut into wedges

2 teaspoons ground coriander

2 tablespoons olive oil

1 can of tomatoes

2 garlic cloves, thinly sliced

1 tbsp lemon juice


50g feta, crumbled


Preheat your oven to 180C.

Heat olive oil in a large oven-proof frypan over medium-high heat.

Add the fennel to the frypan, sprinkle with ground coriander and cook for 4 minutes.

Add the tomatoes, garlic, lemon juice, and salt to the pan.

Transfer the pan to the oven and bake for 15 minutes.

Remove from the oven, sprinkle with crumbled feta and serve.


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