Preheat oven to 350 degrees. Slice the green fronds off the fennel bulbs and discard.
Peel off the outer layers of each white bulb, discard. Standing the fennel bulb on its base, cut width wise all the way down, so it is cut in half. Then cut each half into thick slices.
Slice out the bottom core out of each wedge as the core can be a little more bitter in flavor and tougher in texture.
Spread cut fennel in an even layer on a rimmed baking sheet. Sprinkle generously with olive oil, sea salt and herbes de provence or fresh herbs.
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