1 tbsp grape seed oil 2 medium fennel bulbs, cut into quarters lengthwise 1 pinch sea salt 1 lemon, juiced
Preheat a cast-iron pan until hot. Add the oil, wait a few seconds then add the fennel and cook on all sides for about two to three minutes, until nicely browned. Remove to a serving dish and sprinkle with the lemon juice. Serves 4.
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