Pre-heat the oven to 190 C. Oil the inside of the baking bowl and then place the fennel rings one by one so that they fill up the bottom of the bowl.
Sprinkle it with salt, pepper, garlic, lemon rind and parmesan cheese. Toss on the chia oil.
Place 2,5 tbsps of the pomegranate seeds and 1 twig of rosemary on top. Bake it until the fennels get soft and the top of the dish turns golden brown in color. Bake it for about 45 minutes, without a cover. When you serve, sprinkle your dish with the chopped up, green fennel leaves and the remaining pomegranate seeds (1,5 tbsp).
Select two medium sized fennel bulbs and cut them into rings of 0,7-1 cm. Cut out the tough central core in a wedge shape!