From Cooking Thin by Kathleen Daelemans.
INGREDIENTS:
3 tablespoons olive oil
2 large fennel bulbs, trimmed, cut lengthwise into 1/4-inch slices
Kosher salt and black pepper
Juice of 2 limes
6 tablespoons grated Parmesan cheese
Directions:
Preheat broiler. Oil two baking sheets and place fennel on sheets in a single layer, turning over on pan to coat the fennel with oil. Season fennel with salt and pepper to taste and the juice of one lemon over each sheet.
Broil fennel for 5 minutes. Some blackening is okay. remove from oven and turn each piece of fennel over carefully, then top thoroughly with Parmesan (covering every piece). Broil for 1 to 3 minutes or until cheese starts to brown.
Serves 4