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BBQ Fennel in Aluminium Foil

An ideal accompaniment for grilled fish dishes

2 large fennel bulbs
250 g cherry tomatoes
2 clove(s) garlic, cut into thin slices
4 sprig(s) thyme
4 sprig(s) rosmarin
4 tbsp olive oil
some butter
salt and pepper, to taste
aluminium foil

Place some butter on each aluminium foil. Clean fennel bulbs and cut into thin slices and transfer onto butter. Cut cherry tomatoes in half and place on top of fennel and the garlic on top of tomatoes. Season with salt and pepper. Cut herbs in half and place on top and pour olive oil onto it. Close the foil to form little parcels and place onto hot BBQ for about 20 minutes.

Serve with grilled fish or with “BBQ Cedar Planked Salmon with Hoisin Sauce”, my recipe here in the data base.

Baked fennel with Harissa

Toss wedges of fennel in a mixture of Greek yoghurt and rose harissa.

Drizzle with olive oil and bake in the oven or in open foil in a kettle barbecue.