How to make it

  • Chop about 1 tbsp of the fennel fronds and set aside. Reserve remaining fronds for another use.
  • Slice fennel bulb into 1/2" thick pieces. Cut onion and bell pepper into 2" chunks. Place vegetables and whole cloves of garlic on a baking sheet and drizzle with olive oil. Season with 1 tsp. Greek seasoning.
  • Bake at 425 degree for 15 minutes or until just tender, turning once or twice during roasting. Let cool slightly.
  • Place roasted vegetables in food processor and pulse a few times.
  • Cut tomatoes in large chunks and add to processor; process a few seconds until tomatoes are chopped.
  • Stir in lemon juice, fennel fronds, remaining 1 tsp. seasoning blend, salt & pepper to taste, pepperoncini and red pepper flakes.
  • Garnish with fresh parsley

Reviews & Comments 3

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  • keni 9 years ago
    Good job, Christine! This sounds great for fish.... :)
    Was this review helpful? Yes Flag
  • pkusmc 9 years ago
    Christine, has anyone ever told you that you look amazingly similar to Benicio Del Toro? Hey, this recipe looks great. I have been waiting to try something using fennel, so this will be the one! Thanks!
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  • kristopher 9 years ago
    Looks and sounds amazing. Featured on the homepage!
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