Roast Quail Stuffed with Herbs
Season the quails with salt and pepper. Stuff the thyme and parsley sprigs into the abdominal cavity of quails and seal the openings with toothpicks.
Heat oil in a ovenproof pan and fry the quails in it until golden brown on all sides. Sprinkle with fennel seeds and roast in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for about 15 minutes.
Serve the roast quails as desired with radicchio and scallion salad.