I love this flavour combination.
Cut a fat fennel bulb into wedges, leaving the root intact.
Heat a little olive oil in a non stick pan and place the fennel in, with the heat on low-medium. Cook for a few minutes then turn the fennel over and cook for a few minutes more, until both sides have taken on some colour. Next add 1 tbsp butter, 1 tsp roughly ground coriander seeds, 1 tbsp honey (a little more if you like) and the juice and zest of an orange. Simmer until the sauce has reduced and the fennel is cooked but still has some bite. Garnish with the feathery fennel tops.