Baked Fennel with Olive and Rosemary

Peel shallots and garlic. Dice shallots and slice garlic.

Rinse fennel, cut into quarters and remove the stalk. Chop fennel leaves and reserve for garnish. Saute shallots and garlic in an ovenproof dish in 2 tablespoons olive oil. Remove from heat, deglaze with wine and add fennel. Add olives, lemon and rosemary and season with salt and pepper. Drizzle with oil and bake in preheated oven at 180°C (approximately 350°F) for about 35-45 minutes or until fennel is tender.