Instructions: Remove the tough outer leaves and stems from the fennel then cut the fennel across into slices. Cook in boiling salted water until just tender (about 2 3 minutes) and drain well.

Butter a shallow over proof dish and arrange the sliced fennel in a single layer, sprinkle with the parmesan and dot with the butter. Season well with black pepper and bake on the second shelf from the top of a 200 degree C oven until the fennel is golden.

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