Instructions

1. 1

   Preheat the oven to 200°C.

2. 2

   Trim the fennel, setting the feathery fronds aside, and cut the bulbs into wedges about 1.5 cm thick.

3. 3

   Toss the wedges with olive oil, crushed garlic, salt and pepper, spread on a baking sheet and drizzle with lemon juice.

4. 4

   Roast for 25 minutes until the edges caramelise to a deep golden brown.

5. 5

   Scatter with parmesan and bake for another 8 minutes until the cheese melts, then finish with the reserved fronds.