1. Place the fennel in a steamer over a pan of simmering water, cooking for about 25 minutes until tender. Remove, drain on absorbent paper then place, cut side up, in an ovenproof dish.
Preheat the oven to 200 degrees C
2. Cream the butter with a fork. Add the breadcrumbs, Parmesan and black pepper then distribute the mixture in rough heaps between the bulbs. Bake for about 15 minutes until lightly golden and piping hot .