Dinner · Fall · Vegetarian · Vegan · Baking · Dairy-free

Roasted Fennel and White Bean Bake with Lemon

Name: Roasted Fennel and White Bean Bake with Lemon
Prep time: 20 min
Cook time: 50 min
Total time: 75 min
Yield: 4 dinner portions
Ingredients: 3 medium fennel bulbs, about 900 g total before trimming, fronds reserved; 4 tbsp olive oil, divided; 3 garlic cloves, finely chopped; 1 398 mL can no-salt-added diced tomatoes, with juices; 2 540 mL cans plain cooked cannellini beans, drained and rinsed, about 650 g drained total; ½ tsp fine salt, plus more to taste; ¼ tsp ground black pepper; ¾ cup plain dry breadcrumbs, about 45 g; 1 tbsp finely chopped flat-leaf parsley; 1 lemon, washed, zest finely grated and juice squeezed

Tender fennel wedges and white beans bake in a thick tomato sauce under crisp lemon-parsley breadcrumbs. A four-portion, dairy-free autumn dinner.

Edited by Tasty Recipes editorial team

Published 2026-09-25

1 hr 15 minMakes 4 dinner portions

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How to make Roasted Fennel and White Bean Bake with Lemon

Timing breakdown · 6 timed stages

Estimated total: about 20 minutes to wash, trim, cut and measure; 25 to 30 minutes to roast the fennel while the tomato-bean sauce cooks; 15 to 18 minutes to bake together; and about 5 minutes to rest. Active work is about 35 minutes. Fennel size and wedge thickness affect roasting time; check the thickest wedge with a knife before assembling.

Preparation: 20 min
Cooking: 50 min

Roasting Step 2: 25 to 30 minutes
Cooking Step 3: 1 minute
Cooking Step 3: 8 to 10 minutes
Cooking Step 3: 3 to 5 minutes
Baking Step 4: 15 to 18 minutes
Standing Step 5: 5 minutes

Durations are taken from the method and may overlap. Some preparation steps are not timed. Optional stages are separate from the main meal.

01
Heat the oven to 220°C (425°F). Wash the fennel bulbs, remove any bruised outer layer and trim the stalks, saving the feathery fronds. Cut each bulb lengthwise into 6 to 8 narrow wedges, leaving a little core on each wedge so it holds together. Drain and rinse the ready-cooked beans.
02
Toss the fennel wedges with 2 tablespoons olive oil and spread them in one layer on a large rimmed baking sheet. Roast for 25 to 30 minutes, turning once, until the edges are browned and a knife enters the thickest wedge with little resistance. Give crowded wedges a second sheet if needed; large bulbs may take longer.
03
While the fennel roasts, warm 1 tablespoon olive oil in a large sauté pan over medium heat. Add the garlic and cook for about 1 minute without browning it. Add the diced tomatoes and their juices, salt and pepper. Simmer uncovered for 8 to 10 minutes, stirring, until the sauce looks thick rather than watery. Stir in the drained beans and heat for 3 to 5 minutes. Taste and adjust the salt.
04
Lower the oven to 200°C (400°F). Transfer the tomato-bean sauce to a 2.5 to 3 L shallow baking dish and arrange the roasted fennel wedges on top. In a bowl, combine the breadcrumbs, parsley, finely grated lemon zest and remaining 1 tablespoon olive oil. Scatter the crumbs over the fennel and beans. Bake uncovered for 15 to 18 minutes, until the crumbs are golden and the sauce bubbles at the edges. If the topping browns before the centre is hot, loosely cover the dish with foil and continue baking.
05
Let the bake stand for 5 minutes. Squeeze 1 tablespoon lemon juice over the top, then scatter with a little of the reserved fennel fronds. Divide into four portions, offering the remaining lemon juice at the table if wanted.
06
For leftovers, transfer portions to shallow containers and refrigerate within 2 hours. Use within 2 to 3 days or freeze for later. Thaw frozen portions in the refrigerator. Reheat to 74°C (165°F), checking the centre with a food thermometer; the crumb topping will soften in storage.

Recipe questions

How do I know when the roasted fennel is ready to assemble?

After the initial roast, the wedge edges should be browned and a knife should enter the thickest wedge with little resistance. The final bake heats the sauce and browns the crumbs; it is too short to soften hard fennel from raw.

Can I use another white bean?

Yes. Use about 650 g drained, fully cooked butter beans or navy beans. Larger butter beans may break less if you stir the sauce gently. Do not use uncooked dried beans in this short bake.

Can I use fresh breadcrumbs?

Yes. Use about 3/4 cup coarse fresh crumbs and watch the topping near the end of baking; moisture and browning may differ from dry crumbs.

Is this like the leek and potato gratin?

No. This bake centres fennel and tomato with two cans of beans and a lemon breadcrumb crust. Our leek and potato gratin uses sliced potatoes, broth, thyme and cheddar.

Cooking & storage

Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.

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Recipe source: Adapted from Barney Desmazery at Good Food: Fennel & tomato gratin. This version roasts three fennel bulbs instead of stewing four, adds two cans of cooked white beans for a fuller main dish, and retains the source’s breadcrumb and lemon-zest topping. It omits the Parmesan and olives, then adds parsley and a lemon-juice finish. Cooking times are estimates.

Additional references: Health Canada: food safety tips for leftovers