Roasted Fennel with Parmesan

Ingredients

• 4 large bulbs fennel, trimmed and cut horizontally into 1/4-inch slices, fronds reserved
• 1 teaspoon kosher salt
• 1 teaspoon grated lemon zest (about 1 lemon)
• 1 clove garlic, sliced
• 1/2 cup freshly grated Parmesan
• 1/3 cup olive oil, plus for oiling the baking dish
• 2 tablespoons pomegranate seeds

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