Fennel & tomato gratin

Fennel & tomato gratin

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(14 ratings)

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Cooking time

Prep: 10 mins Cook: 1 hr

Skill level

Easy

Servings

Serves 4

This is a great meat-free main dish with a salad, or serve it with roast pork or lamb

Nutrition and extra info

Additional info

  • Easily doubled / halved
  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
220
protein
9g
carbs
16g
fat
14g
saturates
4g
fibre
5g
sugar
5g
salt
0.86g

Ingredients

For the fennel

  • 3 tbsp olive oil
  • 4 heads of fennel, trimmed (fronds kept) and cut into thin wedges
  • 2 garlic cloves, chopped
  • 400g can chopped tomatoes

For the topping

  • 85g white bread
  • 50g parmesan, grated
  • handful fennel fronds
  • zest 1 lemon
  • handful black olive, pitted

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Method

  1. Heat 2 tbsp of the olive oil in a saucepan, then add the fennel, cover and stew over a low heat for 15 mins. Add the garlic and continue to cook for 10-20 mins until the fennel is soft (the timing depends on how thick the fennel is). Add the tomatoes and simmer, uncovered, for 10 mins until the fennel is coated in a thick tomato sauce. Tip everything into a shallow gratin dish. Heat oven to 200C/fan 180C/gas 4.
  2. While the fennel is cooking, tip all the topping ingredients except the olives into a food processor and blitz to crumbs. Add the olives and pulse until chopped, but not blended. Scatter the crumbs generously over the fennel, drizzle with the rest of the oil, then bake for 20 mins until golden.

Recipe from Good Food magazine, June 2007

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Comments

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crazycanuck's picture

We have baby fennel growing in the back yard. I'm going to try this tonight with fish, perhaps treat us all to Halibut! It sounds really good. Thank's.

wendycadman's picture
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Loved this! Used two heads of fennel and 3 desertspoons olive oil but kept to 400g can chopped tomatoes. For topping used wholemeal bread. No olives in cupboard so substituted 1 desertspoon of basil pesto. Next time will add chopped walnuts to topping mix for added protein and crunch. Great as a vegetarian main meal for two or, as others suggest, with a firm white fish.

badgerchick's picture
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Excellent - my first time cooking with fennel bulbs and I just loved the flavours in the gratin.

I'm on a weight loss plan at the moment so I changed the topping - I dried out some extra firm tofu and blitzed that in the blender with a few chopped almonds, lemon zest and fennel fronds. It still gave that lovely crumbly flavour but also added protein to the dish.

kel-delacoe's picture
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Vile :(

blackbird17's picture
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Nice recipe. I often make a fennel gratin but usually use sliced onions as well. It was the lovely topping however that made this really diferent. I halved this recipe for just the two of us and served it last night with little potatoes and green beans from the garden that I froze in September. Delicious.

merulapie's picture
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Very easy to make and it tasted lovely.

shudie's picture
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We loved this! Very tasty indeed.

sallygermany's picture
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I found it took me quite a long time to soften the fennel, so added a little cider with the tomatoes and cooked down some more, worked a treat and really lovely.

rachel8084's picture

I found this really tasty, the topping was delish. But it was very time consuming!

rachel8084's picture

Roberta -The tops of the fennel. (if still intact)

I am trying this tonight, serving with seabass.

camrob79's picture

What are fronds?

lucypenny's picture
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dead simple and delicious! i had it on its own, but also like the sounds of it as a side with fish. will definitely be having this again

goldfinger's picture
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I have never tried Fennel before, but this dish was simply gorgous, and very easy to make

goldfinger's picture
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I have never tried Fennel before, but this dish was simply gorgous, and very easy to make

goldfinger's picture
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I have never tried Fennel before, but this dish was simply gorgous, and very easy to make

heathereilbeck's picture
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Very easy. Looks and tastes wonderful. My family loved this when I made it as part of Easter Sunday lunch. None of us had ever actually tried fennel before and so we didn't really know what to expect but everyone loved it and there wasn't a scrap left. We're all looking forward to having this again soon.

elsbeth's picture
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The breadcrumbs make it really interesting. I added whole black olives in with the fennel and tomatoes, and served it with some grilled white fish and bread. Great dish!

eleanormayo's picture
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Delicious & low fat too...especially as gratins are normally loaded with cream & cheese so this makes a great lighter alternative.

knickers68's picture

this is lovely, and can be eaten even as a meal on its own .

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