Baked Halibut With Fennel Pangrattato (Printable)

Halibut baked with fennel and topped with crispy lemon-walnut breadcrumbs. Elegant yet simple in 30 minutes.

# Ingredient List:

→ Fish & Vegetables

01 - 4 halibut fillets (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 cups fresh breadcrumbs from rustic bread
07 - 1.5 cups walnuts, finely chopped
08 - 1 garlic clove, finely minced
09 - 2 tablespoons fresh parsley, chopped
10 - 2 tablespoons olive oil

# Steps:

01 - Preheat the 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 1 tablespoon 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 (about 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 brown.
07 - Remove from the oven and serve immediately, garnished with additional parsley or fennel fronds if desired.

# Expert Advice:

01 -
  • It looks and tastes like a restaurant dish but comes together in less time than it takes to watch a sitcom episode.
  • The walnut pangrattato adds a nutty crunch that transforms plain fish into something you'll crave again and again.
  • Fennel mellows beautifully in the oven and brings a subtle sweetness that balances the bright lemon.
  • Cleanup is minimal since everything bakes in one dish, leaving you more time to actually enjoy dinner.
02 -
  • Don't walk away from the breadcrumbs while they toast, they go from golden to burnt in seconds, and I've ruined more than one batch by answering a text.
  • Pat the fish fillets dry with paper towels before seasoning, any surface moisture will steam instead of roast, and you'll lose that delicate texture.
  • If your fennel slices are thick, they won't soften in time, so use a mandoline or your sharpest knife to get them paper thin.
03 -
  • If your breadcrumbs are too fine, the pangrattato won't have enough texture, so look for coarse crumbs or pulse rustic bread in a food processor just a few times.
  • Add a pinch of red pepper flakes to the breadcrumb mixture if you like a subtle kick, it won't overpower the fish but will add a quiet warmth in the background.
  • Rest the fish for a minute or two after it comes out of the oven, it helps the juices redistribute and keeps every bite tender instead of dry at the edges.
Return