Pan-Fried Fennel

I love fennel, I think it's my favourite vegetable, so I try to find different ways of introducing it into meals. Lately I've been looking for side dishes to accompany protein meals. This, I think, is the most delicious dish in relation to its utter simplicity. And it's fennel. And, oh, ok, it's Laura Calder's!

1 large fennel bulb

Salt and pepper

2 Tbsps. olive oil

1. Trim the fennel bulb and cut into slices about 1/4-inch/1/2 centimetre thick (I cut them on the length of the bulb so that the base which I usually cut out remains and keeps the leaves together). 
2. Season with salt and pepper. 
3. Heat the oil in a heavy sauté pan and fry on medium-high heat on both sides until tender and slightly golden.