2 pounds fennel bulbs, sliced, green tops reserved
3 tablespoons olive oil, or as needed
alt to taste
1 pinch lemon pepper, or to taste
Chop fennel greens and set aside.
Heat 1 tablespoon oil in a nonstick pan over medium heat. Lay some fennel slices in a single layer in the pan; cook until nicely browned on both sides, about 5 minutes. Season with salt and lemon pepper. Remove from pan. Add another tablespoon oil and layer in the next batch of fennel slices and cook the same way. Repeat with remaining oil and fennel. Serve sprinkled with fennel greens.
Instead of lemon pepper, you can use salt, pepper, and a bit of lemon zest.