- Heat 2 tablespoons olive oil in a skillet over medium heat. Add fennel slices and onion. Cook for 1 minute to soften.
- Add garlic, fennel pollen, and sugar. Stir to cook garlic slightly.
- Add lemon juice, Fresno chile, salt, and pepper. Cook for another minute or until soft. Pull off the heat and add lemon zest. Allow to cool.