Preheat the oven at 190°C.

Clean the fennel by removing the harder outer part and cutting the base. Rinse and cut into 4 or 6 wedges, depending on the size. Place the fennel on a baking sheet, so that they are arranged in a single layer.

Mince the garlic and put it in a small bowl. Add the grated lemon zest, the lemon juice, salt, pepper and the extra virgin olive oil. Mix the dressing with a fork and pour it on the fennels. If you want to Beto season each wedge, brush the seasoning with a kitchen brush.

Cook the fennel for 30 minutes, then sprinkle with the grated Parmesan cheese and cook for another 20 minutes. Turn off the oven and leave the fennel there for about 10 minutes, then serve hot.