Jennifer Causey
Serves 4 (serving size: 1 cup)

Fresh fennel becomes mellow and sweet once sautéed and braised in chopped, strained tomatoes. If you can’t find Pomì brand, drain about 1/3 of the liquid from a (15-oz.) can of unsalted diced tomatoes. Pair this simple, beautiful side with baked fish or lemon-and-herb roasted chicken.

How to Make It

Cut fennel bulbs into 8 wedges each; sprinkle with ground coriander. Chop fennel fronds to equal 1 tablespoon Heat olive oil in a large ovenproof skillet over medium-high. Add fennel wedges; cook 4 minutes. Turn; add chopped tomatoes, sliced garlic, lemon juice, and kosher salt. Bake at 375°F for 15 minutes. Sprinkle with crumbled feta and fronds.

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