Baked Halibut With Fennel Pangrattato (Printable Version)

Tender halibut with fennel, topped with crunchy lemon-walnut pangrattato. Ready in 30 minutes for a special meal.

# What You Need:

→ Fish & Vegetables

01 - 4 halibut fillets (about 6 oz each), skinless
02 - 1 large fennel bulb, thinly sliced
03 - 1 lemon, zested and juiced
04 - 2 tablespoons olive oil
05 - Salt and freshly ground black pepper to taste

→ Pangrattato Crunchy Topping

06 - 2 oz fresh breadcrumbs from rustic bread
07 - 1.4 oz walnuts, finely chopped
08 - 1 garlic clove, finely minced
09 - 2 tablespoons fresh parsley, chopped
10 - 2 tablespoons olive oil

# How To Make:

01 - Preheat oven to 400°F. Lightly oil a baking dish large enough to hold the fish fillets in a single layer.
02 - Scatter the sliced fennel evenly across the base of the baking dish. Drizzle with 1 tablespoon olive oil, half the lemon juice, and season lightly with salt and pepper.
03 - Place the halibut fillets on top of the fennel. Drizzle with the remaining olive oil, the rest of the lemon juice, and season again. Sprinkle with half the lemon zest.
04 - In a skillet over medium heat, warm 2 tablespoons olive oil. Add the garlic and breadcrumbs, stirring until golden and crisp, approximately 3 minutes. Stir in the walnuts and toast for 1 minute more. Remove from heat and mix in the parsley and remaining lemon zest.
05 - Top the halibut fillets with the walnut pangrattato mixture, pressing lightly so it adheres to the fish.
06 - Bake for 12 to 15 minutes, until the fish is opaque and flakes easily with a fork, and the topping is golden.
07 - Serve immediately, garnished with additional parsley or fennel fronds if desired.

# Expert Tips:

01 -
  • The pangrattato adds a satisfying crunch that makes every bite feel like a tiny celebration.
  • Fennel mellows and sweetens as it bakes, turning skeptics into believers.
  • It looks stunning on the plate but comes together faster than ordering takeout.
  • The lemon and walnut combo gives you brightness and richness in one forkful.
02 -
  • Don't skip toasting the breadcrumbs in the skillet first, raw crumbs on top will stay pale and soft.
  • Pat the halibut dry with paper towels before seasoning or the moisture will steam the fish instead of letting it bake.
  • If your fennel slices are thicker than a coin, they won't soften in time and you'll end up with a crunchy base.
03 -
  • Zest the lemon before you juice it, it's much easier when the fruit is still whole.
  • Use a fish spatula to lift the fillets out cleanly, they're delicate once cooked.
  • If you have leftover pangrattato, store it in the fridge and sprinkle it over pasta, roasted vegetables, or scrambled eggs.
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