Seared Fennel and Tomatoes

Seared Fennel & Tomatoes
Seared Fennel & Tomatoes

A traditional dish from Spain that combines the sweet almost licorice flavor of fennel paired with the tangy acidity from fresh tomatoes serves as a unique and robust side dish.  I usually use this as a side for fatty white fish, or pork. It tastes amazing with a baguette, or cous cous.


  • 2 fennel bulbs
  • 2 tomatoes
  • 1 tsp salt
  • 1 tsp pepper
  • 1/4 cup olive oil
  • brush
  • stove top griddle (or actual grill)
  • saute pan ( if no griddle available
  • chef knife
  • serving dish
  • 2 bowls
  • cutting board
  • fork or tongs


  1. Rinse tomatoes and fennel bulbs
  2. Turn on heat to medium on either your sauté pan or griddle (grill)
  3. Cut fennel in half, then rough chop into bite size pieces (set aside in bowl) season with salt and pepper
  4. Save fennel tops for garnish
  5. Slice tomatoes thick ( 1/2 inch) so that they do not fall apart
  6. Place tomatoes in separate bowl and season with salt and pepper
  7. Brush hot grill with olive oil liberally if using sauté pan coat bottom evenly and lightly
  8. First grill fennel so that there are char marks about 3 mins each side put in serving dish
  9. Next re-oil your grill and do the same with the tomatoes
  10. Cook long enough to achieve marks
  11. Put on top of fennel
  12. Use fennel leaves as garnish and serve!

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