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Preheat the oven to 180/350C/gas mark 4. Cut the leafy tops and stems from the fennel bulbs; keep the leaf sprigs for garnish. Remove the outside leaves from the bulbs and trim the bases. Bring a large saucepan of salted water to the boil. Add the bouquet garni and whole fennel bulbs and return to the boil. Boil for 10-15 minutes, until the fennel are just cooked but still firm. Drain in a colander, discard the bouquet garni and stand for 10 minutes. Cut each bulb in half lengthwise and place, cut-side down, on layers of kitchen paper to drain thoroughly. Place the fennel cut-side down in a lightly-oiled baking dish. Drizzle with olive oil and season with salt and pepper. Sprinkle with the Parmesan and bake for about 15 minutes until heated through and lightly browned. Snip some fennel leaves over the top to garnish and serve hot from the dish. |