Roasted Fennel and Cherry Tomatoes

  • Aug, 18 , 22
  • Shuli Madmone


(Serves 4)

2 Tbsp. olive oil
2 small shallots, chopped
3 whole fennel bulb, sliced thick
1 tsp. fleur de sel
1/2 tsp ground black pepper
1 tsp. granulated onion
1 Tbsp fennel pollen
1 lb. whole cherry tomatoes


Heat up the oil in a nonstick pan on medium-high heat.
Add chopped shallots and sauté for 5 minutes.
Add slices of fennel and sauté 10 minutes on each sides. Remove from pan.
Add cherry tomatoes whole and sear on high heat for 5 minutes.
Add the fennel and shallots back to the pan.
Drizzle with olive oil and season with fleur de sel, pepper, onion and fennel pollen. Sauté gently for 2 minutes.
Taste and adjust seasonings if needed.


Serve with grilled fish or scallops.