Tangy Salt-Roasted Fennel

• 2 medium lemons
• 8 medium fennel bulbs, halved lengthwise and cored
• Salt and freshly ground pepper
• 8 small thyme sprigs
• 2 garlic cloves, thickly sliced
• 8 Gaeta or Calamata olives, pitted and coarsely chopped
• Extra-virgin olive oil, for drizzling
• 1 1/4 pounds kosher salt

1. Preheat the oven to 400.
2. Using a sharp knife, peel the lemons, removing all of the bitter white pith.
3. Cut each lemon crosswise in 4 slices.
4. Cut eight 12-inch squares of aluminum foil.
5. Set a lemon slice in the center of each square of foil.
6. Top the lemon with 2 fennel halves, overlapping them slightly.
7. Season with salt and pepper.
8. Scatter the thyme, garlic and olives over the fennel, drizzle with olive oil and fold each square into a neat package.
9. Spread the kosher salt on a large, rimmed baking sheet.
10. Nestle the foil packets into the salt, seam side up.
11. Bake the fennel for about 1 hour, or until very tender.
12. Carefully open the packets over a bowl to catch the roasting juices.
13. Transfer the fennel to a deep platter, pour the juices on top and serve.

lemons, fennel bulbs, salt, thyme, garlic, olives, extravirgin olive oil, kosher salt

Taken from www.foodandwine.com/recipes/tangy-salt-roasted-fennel (may not work)