- A couple fennel bulbs, trimmed and quartered lengthwise
- 1/4 cup olive oil
- Several coriander seeds
- 2 cloves garlic
- Juice of 2 lemons
- Bay leaf
Lay fennel bulbs in a saucepan with 1/4 cup olive oil, several coriander seeds, 2 cloves garlic, and the juice of 2 lemons.
Add bay leaf, a pinch of salt, and water to barely cover bulbs. Simmer until fennel is tender, 15 to 20 minutes.
Transfer fennel to a deep dish, add the sauce. Let cool, then serve.