Cut fennel bulb into quarters lengthways and cut each quarter in half again. Place in a bowl and toss with the garlic, olive oil, rosemary, and a good hit of salt and pepper.
Bake in a preheated oven on 180 degrees celsius for 30 minutes, or until soft and browning.
While that is cooking, prepare the orange. I cut the pith off with a sharp knife and then cut the segments out between the lines of membrane.
Arrange the fennel on a plate, along with the orange segments.
Sprinkle with the pumpkin seeds and garnish with the flat leaf parsley and some fresh fennel tops.