Instructions
Follow the steps and taste along the way.
Roast the fennel
Preheat the oven to 220 °C. Trim the fennel, cut each bulb lengthwise into quarters, then slice into thick wedges. Toss with 25 ml olive oil, 1.5 g salt, and the black pepper. Spread in a single layer on a baking sheet and roast for 22–25 minutes, turning the pieces halfway through. The fennel should be tender and browned at the edges.
Toast the breadcrumbs
While the fennel roasts, add the breadcrumbs to a dry pan. Toast over medium heat for 3–4 minutes, stirring often, until evenly golden and crisp. Transfer them out of the pan so they do not continue to toast.
Warm the beans with garlic
Drain and rinse the beans. Thinly slice the garlic. Heat the remaining 10 ml olive oil in a pan, add the garlic, and stir for about 30 seconds, just until fragrant. Add the beans and 1 g salt. Stir gently for 3–4 minutes, until heated through, taking care not to break them up.
Prepare the citrus gremolata
Finely chop the parsley. Zest the orange and squeeze out 30 ml of juice. In a bowl, mix the parsley, orange zest and juice, lemon juice, and the remaining 0.5 g salt. Taste; the result should be distinctly fresh and tangy.
Finish and serve
Divide the roasted fennel among plates and add the warm beans. Spoon the citrus gremolata over the top and sprinkle with the toasted breadcrumbs just before serving, so they stay crisp. Serve warm.
