Braised fennel, pomegranate and orange

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Braised fennel, pomegranate and orange

  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours
  • Yield: 6


  • 2 medium heads of fennel
  • 2 medium oranges
  • 1 medium pomegranate
  • Olive oil, salt, pepper


  1. Preheat the oven to 180ºC/350ºF
  2. Peel the pomegranate and reserve the seeds in two bowls.
  3. Squeeze half an orange peel and slice the rest into half-inch slices.
  4. Discard the green top parts of the fennel but reserve the fronds to garnish.
  5. Slice the fennel into half-inch slices.
  6. Arrange the fennel and orange slices in an oiled baling dish, alternating them.
  7. Pour the orange juice onto the slices and add half the pomegranate seeds, salt and pepper.
  8. Swirl with more olive oil and bake for 20-30 minutes, until the fennel begins to brown.
  9. Serve (warm or cold) with the rest of the pomegranate seeds and fronds of fennel to garnish.

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