The fennel bulbs are cleaned and the greens removed. Then you cut them into wafer-thin slices (you have to see whether with or against the grain). Spread out the fennel slices in a shallow bowl. In a glass / bowl, mix together lemon juice, olive oil (if you like, rather plentiful, I never measured it), salt and freshly ground black pepper. Pour the capers (also to taste) over the fennel. Then pour the marinade over it. Marinate for at least (!!!) two hours and cover with foil if possible.
Slice with parmesan cheese before serving. Serve with white bread.
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