How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Roast Quail With Fennel?

You need 5 ingredients. The key ingredients include: 1 large fennel bulb (1 pound), tops trimmed off, cut lengthwise through the core into 1/8-inch-thick slices so the core holds each slice in a whole piece, 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 2 teaspoons Lemon Zesty Spice Mix (see Notes), and more.

Is Roast Quail With Fennel suitable as general?

Yes, Roast Quail With Fennel falls under the General category and is a great choice for this type of meal.

How do I store leftover Roast Quail With Fennel?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roast Quail With Fennel Recipe

Name: Roast Quail With Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large fennel bulb (1 pound), tops trimmed off, cut lengthwise through the core into 1/8-inch-thick slices so the core holds each slice in a whole piece; 1 tablespoon olive oil; 1/2 teaspoon kosher salt; 2 teaspoons Lemon Zesty Spice Mix (see Notes); 4 whole quails (3 to 4 ounces each), thawed if necessary and butterflied

Try this homemade Roast Quail With Fennel recipe the whole family will love. Made with fennel, olive oil, kosher salt and Lemon Zesty. Easy step-by-step…

This Roast Quail With Fennel relies on simple, everyday ingredients such as olive oil and kosher salt. It comes together quickly and makes 4 servings, at about 751 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

1 large fennel bulb (1 pound), tops trimmed off, cut lengthwise through the core into 1/8-inch-thick slices so the core holds each slice in a whole piece
1 tablespoon olive oil
1/2 teaspoon kosher salt
2 teaspoons Lemon Zesty Spice Mix (see Notes)
4 whole quails (3 to 4 ounces each), thawed if necessary and butterflied

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
751 kcal
Category
General

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