This is a great side dish to a fish meal or as part of mixed antipasti. I like to use red onions as they are sweet and give a touch of colour but white onions can be used instead. The dish is easy to make and very tasty.

METHOD

• Preheat the fan oven to 190°C and line 2 large oven trays with parchment paper.
• Peel the onions and wash the fennel, cutting off the stalks from the top. Halve the fennel down the middle through its root and boil in salted water for 10-15 minutes.
• Meanwhile, cut the onions into thick slices (2.5 cm/1in) keeping the circled texture and add to the tray.
• Once the fennel is soft, drain it and halve it again lengthwise so you end up with 4 long slices for each fennel. If the fennel bulbs are large then cut it in more slices so it is not too chunky.
• Spread the onions and fennel slices as a single layer. You can do one tray of each or mix the two together.
• Sprinkle each slice with salt, pepper and garlic granules/powder. Top with breadcrumbs, parsley and a drizzle of olive oil.
• Bake for about 45 min until all the vegetables are golden.

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