Provençal braised fennel


2 fennels 1 quart of lemon, 1 garlic clove crushed 4 cherry tomatoes, 2 pinches of parsley, salt and pepper, a few basil leaves.

Preparation (30 minutes)

  1. Wash and cut your fennel in half, then in 4, and place your 8/4 fennel in a baking dish.
  2. Put a quarter of lemon cut in half in the dish and sprinkle with parsley and garlic.
  3. Place your cherry tomatoes, salt and pepper and put them in a preheated oven at 180 ° C.
  4. Cover with aluminum foil and cook for 25 minutes.