- 6 T butter
- ¾ cup olive oil
- 3 bulbs fennel, sliced into 5 pieces
- 10 cloves garlic, peeled and mashed
- 1 lemon, cut into wedges
- sea salt and freshly ground black pepper, to taste
Preheat the oven to 180°C. Heat the butter and olive oil in a large cast-iron pan. Arrange the fennel, garlic and lemon in the pan, then cover tightly with foil and a lid. Cook over a gentle heat for 20 minutes, then place in the oven and cook for 30 minutes.
Remove the foil and lid. The fennel should have a charred base and a soft, caramelised texture.