Maybe most of the sophisticated epicurean world knows about roast fennel and parmesan, but I only cooked this dish for the first time this weekend. Fennel is a vegetable that (I think it is fair to say) had little attention paid to it in Australia until the 1990's. I have used it in other recipes, but never got around to cooking it alone as a side vegetable.
Anyway, the recipe I followed was dead easy: vertically slice up a big bulb into about 8 thin pieces, fry them for a few minutes in 2 tablespoons each of butter and olive oil (with salt and pepper), shove in oven to bake for 25 minutes, sprinkle about 1/2 cup of grated parmesan on top and put back in oven for 5 minutes to melt the cheese. Very pleasing. Even Mrs Opinion Dominon likes it despite her claim to not be a fan of aniseed flavour generally.
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