Fennel with Parmesan & Lemon: A Flavorful Bake

INGREDIENTS

2 large fennel bulbs 1/2 cup dry bread crumbs 1/4 cup lemon juice 1 tablespoon freshly grated Parmesan cheese 1 tablespoon capers 2 teaspoons olive oil 1/8 teaspoon black pepper 1/2 cup reduced-sodium chicken broth Minced fennel leaves and red bell pepper (optional)

PREPARATION:

1. Preheat oven to 375°F. Spray 9-inch square baking dish with nonstick cooking spray; set aside.
2. Remove outer leaves and wide base from fennel bulbs. Slice bulbs crosswise.
3. Combine fennel and 1/4 cup water in medium nonstick skillet with tight-fitting lid. Bring to a boil over high heat; reduce heat to medium. Cover and steam 4 minutes or until fennel is crisp-tender. Cool slightly; arrange in prepared baking pan.
4. Combine bread crumbs, lemon juice, Parmesan cheese, capers, oil and black pepper in small bowl. Sprinkle bread crumb mixture over fennel; pour broth over top.
5. Bake, uncovered, 20 to 25 minutes or until golden brown. Garnish, if desired.

This recipe appears in: Italian NUTRITIONAL INFORMATION: Sodium 213 mg Protein 3 g Carbohydrate 16 g Cholesterol 1 mg Saturated Fat 1 g Total Fat 4 g Calories from Fat 31 % Calories 113 DIETARY EXCHANGE: Fat 1 Starch 1