Cut off the stalks from the fennel bulbs and cut each bulb lengthwise into 6 thick slices.
It’s important that you do not remove the core otherwise the slices will fall apart.
Season each fennel slice with a little bit of salt and pepper.
In a large heavy skillet, heat a little bit of olive oil or coconut oil over medium-high heat until your pan gets really hot. Add the fennel slices and cook until nice and brown, then flip the slices and cook the other side.
Lower the heat, cover and continue cooking for about 6-8 minutes, until the fennel is good and tender.