Clean the fennel, putting the greens aside. Remove root end of bulbs a bit, rinse fennel and cut lengthwise into paper-thin slices, preferably so that they do not fall apart.
Add a little oil to a coated frying pan and heat until hot. Place as many slices in the frying pan as can be placed side by side, and toast until golden brown on both sides. Remove, add another small amount of oil and continue frying until all slices are golden brown. Arrange the fennel slices on plates, season with salt and pepper, drizzle with lime juice and the olive oil. Chop the fennel greens and sprinkle over the top.
Serve lukewarm as an entrée.
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