- 8
- 25 mins
- 85 mins
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Ingredients
- 2 med. lemons
- 8 med. fennel bulbs, halved lengthwise & cored
- salt & fresh pepper
- 8 small thyme sprigs
- 2 garlic cloves, thickly sliced
- 8 Calamata olives, coarsely chopped
- Olive oil for drizzling
- 1/1 /4 lbs Kosher salt
Preparation
Step 1
1. Preheat oven to 400. Peel lemons removing white pith. Cut each lemon corss wise in 4 slices.
2. Cut eight 12" squares of aluminum foil. Set a lemon slice in center of each foil square. Top lemon with 2 fennel halves, overlapping them slightly. Season with salt & pepper. Scatter thyme, garlic & olives over fennel, drizzle witholive & fold each square into neat package.
3. Spread kosher salt on large rimmed baking sheet. Nestle foil packets into salt, seam side up. Bake fennel for @ 1 hr. Carefully open packets over bowl to catch roasting juices. Transfer to deep platter, pour juices on top & serve.