Fennel en Papillote

Name: Fennel en Papillote
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: Fennel 6 cups; Taggiasca olives pitted 3.5 oz; Sun-dried tomatoes in oil 2.8 oz; Capers in vinegar 2 tbsp; Dried chili pepper to taste; Fine salt to taste

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Gluten Free
Lactose Free
Vegetarian
Vegan

Difficulty: Very easy
Prep time: 10 min
Cook time: 30 min
Serving: 4
Cost: Low

PRESENTATION

Fennel en papillote is like, really what Ligurian food’s all about—simple, fresh, and bursting with Mediterranean flavor. It’s that kind of dish you’ll find on dinner tables up and down the coast, especially when folks want something light, tender, and super tasty.

The way this baked fennel recipe comes together is kinda cool: everything gets wrapped up in parchment paper—that classic “al cartoccio” method—so all those moist flavors just stay locked in. You get this awesome mix of fennel en papillote with sun-dried tomatoes, briny Taggiasca olives, and salty capers. And here’s the thing, it’s got this real tangy kick from the capers and that mellow, almost sweet taste from roasted fennel, without loading up on heavy ingredients. People in Liguria have been doing it this way forever because it just works. Seriously good. No fuss, lots of flavor, and pretty healthy too.

In Liguria, dishes like this one usually go right alongside grilled meats or fresh seafood. And you know what? Folks will even toss these golden, crispy fennel slices into pasta or slap them on toasted bread for a quick bruschetta. Pretty much the best. The technique’s kinda like what you’d see with fish en papillote, where that parchment seals everything in and really brings out the best in the veggies. Compared to other fennel cooking methods, al cartoccio keeps things extra juicy, letting those Mediterranean flavors shine without extra fat. It’s something you can whip up fast and still feel like you’re eating something special, whether you’re into healthy seafood dishes or just want a side that’s not the same old thing. There are a ton of regional twists—like, sometimes folks add a bit of lemon or toss in pine nuts for crunch. Either way, this dish totally brings out the best in fennel—making it a favorite for busy nights or relaxed weekend meals. It really really fits that Italian way of eating: simple, good food that feels just right with hardly any effort. Try a sprinkle of fresh herbs to make it even more fragrant.

How to prepare Fennel en Papillote

To prepare fennel en papillote, first wash the fennel and remove the ends 1, then cut them in half and slice thinly 2. Keep the fennel fronds. Drain the sun-dried tomatoes from the preserving oil and chop roughly 3.

In a bowl, combine the fennel, sun-dried tomatoes 4, olives 5, and capers 6.

Add the reserved fennel fronds 7, the crushed dried chili pepper 8, and the salt 9.

Mix to season 10. Prepare the papillotes: cut 4 sheets of parchment paper, then place a quarter of the seasoned fennel in the center of each 11. Finally, fold the sheet towards the center to enclose the filling 12.

Twist the ends like a candy 13 and place the 4 parcels on a baking sheet 14. Bake in a preheated static oven at 400°F for 30 minutes. After this time, remove the fennel en papillote from the oven 15 and garnish with extra fresh fennel fronds as desired!