This makes an excellent accompaniment for fish and seafood or can be served as an antipasto dish.
Trim and cut your fennel bulbs into even sized wedges. Put them into a wide saucepan and drizzle with a generous amount of olive oil. Add the juice and finely grated rind of ½ a lemon and season with salt and black pepper. Cover and cook over medium heat, tossing occasionally. When the fennel is nearly cooked add fresh or frozen peas and toss until just tender.
michelle picker cooks 