How to Make It
Cut fennel bulbs into 8 wedges each; sprinkle with ground coriander. Chop fennel fronds to equal 1 tablespoon Heat olive oil in a large ovenproof skillet over medium-high. Add fennel wedges; cook 4 minutes. Turn; add chopped tomatoes, sliced garlic, lemon juice, and kosher salt. Bake at 375°F for 15 minutes. Sprinkle with crumbled feta and fronds.