Ingredients:

– 2 large fennel heads, remove fennel tops
– Slice the trimmed fennel from root to steam
– Place the fennel in 2 cups of olive oil over medium heat and turn after 5 minutes.
– Now transfer to the oven and roast for another 10 minutes.

Remove from the oven and transfer to a serving plate, squeeze a lemon over the top.
If they are small top with diced tomato, season with sea salt.