Tender fennel wedges are gently braised in a bright, citrusy orange sauce, then finished with jewel-like pomegranate seeds for a dish that feels both comforting and elegant. This recipe balances sweet, savory, and aromatic flavors, making it a refined yet simple side that works beautifully for everyday meals or special occasions.
Why You’ll Love This Recipe
This dish transforms humble fennel into something truly special with minimal effort. The natural sweetness of fennel deepens as it caramelizes, while fresh orange juice adds brightness and the pomegranate seeds provide a juicy pop in every bite. It’s naturally gluten-free, made with simple ingredients, and pairs well with fish, chicken, or grain-based mains. The vibrant colors also make it an eye-catching addition to the table.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 large fennel bulbs
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 large orange, zested and juiced (about ½ cup fresh juice)
½ cup chicken stock
1 tablespoon unsalted butter
½ cup fresh pomegranate seeds
2 tablespoons reserved fennel fronds, finely chopped, for garnish
Directions
Trim the fennel bulbs by cutting off the stalks and setting aside some fronds for garnish. Remove any dark or tough spots from the root end, keeping the core intact so the wedges hold together. Slice each bulb in half lengthwise, then cut into even wedges.
Heat the olive oil in a large covered skillet or braising pan over medium-high heat. Arrange the fennel wedges in a single layer. Sprinkle evenly with salt and black pepper. Cook for 3 to 5 minutes per side until lightly caramelized and golden.
Pour in the orange juice, add the orange zest, and add the chicken stock. Bring the liquid to a gentle boil, then cover the pan, reduce the heat to low, and simmer for 10 to 15 minutes, until the fennel is fork-tender.
Using a slotted spoon, transfer the fennel wedges to a serving platter. Add the butter to the remaining liquid in the pan and simmer uncovered for about 5 minutes, stirring occasionally, until the sauce slightly thickens and coats the back of a spoon.
Spoon the warm orange sauce over the fennel. Garnish with chopped fennel fronds and pomegranate seeds. Serve warm or at room temperature.
Add a pinch of red pepper flakes to the sauce for gentle heat.
Replace chicken stock with vegetable stock for a vegetarian version.
Finish with a drizzle of honey for extra sweetness.
Add sliced shallots to the pan while caramelizing the fennel for deeper flavor.
Sprinkle toasted almonds or walnuts on top for added texture.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or stock if the sauce has thickened too much. This dish can also be enjoyed cold or at room temperature as part of a mezze-style spread.
FAQs
Can I make this dish ahead of time?
Yes, it can be prepared a day in advance and gently reheated before serving.
What does fennel taste like when cooked?
Cooked fennel becomes tender and mildly sweet, with a subtle anise flavor that mellows during braising.
Can I use bottled orange juice?
Fresh orange juice is recommended for the best flavor, but bottled juice can work in a pinch.
Is this dish vegetarian?
It can be made vegetarian by using vegetable stock instead of chicken stock.
Do I have to use pomegranate seeds?
They add color and freshness, but you can substitute dried cranberries or omit them if unavailable.
What main dishes pair well with this recipe?
It pairs well with baked fish, roasted chicken, or lentil-based dishes.
Can I cook this in the oven instead of on the stovetop?
Yes, after adding the liquid, cover and braise in a 180°C oven for about 20 minutes.
How do I know when the fennel is done?
The fennel should be tender when pierced with a fork but still hold its shape.
Can I freeze leftovers?
Freezing is not recommended, as the fennel may become too soft when thawed.
Is fennel healthy?
Fennel is rich in fiber, vitamin C, and antioxidants, making it a nutritious addition to meals.
Conclusion
Braised Fennel in Orange Sauce with Pomegranate Seeds is a simple yet refined dish that highlights the natural beauty and flavor of seasonal produce. With its tender texture, bright citrus notes, and vibrant finish, it’s a recipe that brings warmth, color, and elegance to any table while remaining easy to prepare and deeply satisfying.
Tender wedges of fennel are caramelized and braised in a bright orange sauce, then finished with a scattering of fresh pomegranate seeds for a stunning and flavorful side dish. This recipe brings out fennel’s natural sweetness while adding citrusy depth and juicy contrast in every bite.
Ingredients
3 large fennel bulbs
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 large orange, zested and juiced (about ½ cup juice)
½ cup chicken stock (or vegetable stock for vegetarian option)
Trim the fennel bulbs, reserving some fronds for garnish. Slice each bulb in half lengthwise, then cut into wedges, keeping the core intact so the wedges hold together.
Heat olive oil in a large covered skillet or braising pan over medium-high heat. Arrange the fennel wedges in a single layer. Sprinkle with salt and pepper. Cook for 3–5 minutes per side until golden and caramelized.
Add orange juice, zest, and chicken stock to the pan. Bring to a gentle boil, then cover and reduce heat to low. Simmer for 10–15 minutes, or until fennel is fork-tender.
Remove fennel wedges with a slotted spoon and transfer to a serving platter.
Add the butter to the pan and simmer the remaining liquid uncovered for 5 minutes until slightly thickened.
Spoon the sauce over the fennel. Garnish with chopped fennel fronds and pomegranate seeds. Serve warm or at room temperature.
Notes
Use vegetable stock to make it vegetarian.
Add red pepper flakes for gentle heat.
Finish with a drizzle of honey for added sweetness.
