Go Back
Lemon Roasted Fennel with Breadcrumbs, Oranges and Raisins
Print Recipe
5 from 2 votes

Lemon Roasted Fennel with Olives and Breadcrumbs

Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Side Dish
Author: Susan Pridmore


  • 4 large fennel bulbs
  • 1 lemon thinly sliced
  • 1 Tbsp extra-virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 tsp dried thyme
  • Juice from 2 large navel oranges
  • 1/4 cup sliced kalamata olives
  • 2 Tbsp sliced green olives
  • 2 tsp minced roasted lemons
  • 1/4 cup yellow raisins
  • 2/3 cup Panko or homemade breadcrumbs
  • 2 Tbsp gorgonzola
  • 1 navel orange peeled and finely chopped
  • 1 Tbsp chives
  • 2 Tbsp pomegranate seeds


  • Preheat the oven to 400˚F. Slice each fennel bulb into 8 wedges and place in a baking pan. Lay the thin lemon slices over and around the fennel. Drizzle with olive oil and dust with salt, pepper and thyme. Roast for 30 minutes or until tender.
  • Bring the orange juice to a simmer in a skillet over medium-high heat. When reduced by half, it will begin to caramelize. Add the olives, minced roasted lemon, raisins, and breadcrumbs, and sauté until fragrant and the breadcrumbs are lightly toasted.
  • Remove the remaining roasted lemons from the baking dish, sprinkle the Gorgonzola over the fennel, and fold the breadcrumb mixture into the fennel.
  • (If making this ahead, you can stop here, cover with plastic and refrigerate. Rewarm at 350F for 15 minutes before continuing.)
  • Broil for 2 minutes, or until the cheese melts and the fennel and breadcrumbs are lightly crisped.
  • Remove and sprinkle with the finely chopped orange, chives, and pomegranate seeds.
  • Serve warm.