Sprinkle this cheesy herbed breadcrumb mixture over fennel and roast until crispy.
In medium bowl, mix first 4 ingredients. On baking sheet, arrange fennel in single layer. Drizzle with 2 tbsp. oil; season. Sprinkle with panko mixture. Drizzle with remaining 2 tbsp. oil. Bake at 425° until fennel is tender, about 25 minutes. Serve with lemon wedges.
