Baked Halibut With Fennel Pangrattato

There was this one Thursday evening when I'd promised myself I'd cook something impressive but didn't have the energy for anything fussy. I pulled halibut from the freezer, spotted a forgotten fennel bulb in the crisper, and remembered a technique I'd seen years ago involving toasted breadcrumbs. What came together felt almost accidental, but the moment I tasted that first bite with the warm, anise-scented fennel and the crackling walnut topping, I knew I'd stumbled onto something I'd make again and again. It's become my secret weapon for midweek elegance.

I made this for a small dinner party last spring, and my friend who swore she hated fennel went quiet halfway through her plate. She looked up, fork suspended, and asked what the licorice-scented thing was underneath. When I told her, she laughed and admitted she'd been avoiding it for years based on one bad salad. Now she texts me every few weeks asking if I'm making that fish thing again.

Ingredients

• Halibut fillets: They're mild, meaty, and forgiving, holding their shape beautifully even if you're a minute or two over. If halibut feels too pricey, cod or haddock work just as well without sacrificing texture.
• Fennel bulb: Slice it thin so it softens quickly and caramelizes just enough to lose any harsh edge. The fronds make a lovely garnish if you're feeling fancy.
• Lemon: Both the zest and juice are essential here, the zest goes into the topping for brightness, and the juice keeps the fish moist and vibrant.
• Olive oil: Use something fruity and good quality since it's doing double duty, coating the fish and crisping up the breadcrumbs.
• Fresh breadcrumbs: Tear up rustic bread rather than using store-bought; the irregular pieces toast unevenly in the best possible way, creating pockets of extra crunch.
• Walnuts: Chop them finely so they blend into the breadcrumbs rather than sitting on top. They add a buttery, earthy richness that rounds out the lemon's sharpness.
• Garlic: Just one clove, minced fine, is enough to perfume the whole topping without overwhelming the delicate fish.
• Fresh parsley: Stirred in at the last second, it keeps its color and adds a fresh, grassy note that ties everything together.

Instructions

Get the oven ready:

Preheat to 200°C and oil your baking dish lightly so nothing sticks. You want a dish that fits the fillets snugly in one layer without crowding.

Prepare the fennel base:

Scatter the sliced fennel across the bottom, drizzle with olive oil and half the lemon juice, then season with a pinch of salt and pepper. This creates a fragrant, flavorful bed that steams the fish gently from below.

Arrange the fish:

Lay the halibut on top of the fennel, drizzle with the remaining oil and lemon juice, and season again. Sprinkle half the lemon zest over the fillets for a bright, citrusy aroma as they bake.

Make the pangrattato:

Heat olive oil in a skillet over medium heat, add the garlic and breadcrumbs, and stir constantly until golden and crisp, about 3 minutes. Toss in the walnuts for one more minute, then pull it off the heat and mix in the parsley and remaining lemon zest.

Top and bake:

Spoon the warm pangrattato over each fillet, pressing lightly so it sticks. Bake for 12 to 15 minutes, until the fish flakes easily and the topping turns a deeper gold.

Serve hot:

Plate immediately, spooning any fennel and pan juices over the top. A few fennel fronds or extra parsley scattered on top makes it look like something out of a magazine.

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The first time I plated this, I felt a little surge of pride seeing the golden crust against the white fish and the tangle of soft fennel underneath. It's one of those dishes that makes you feel competent, even if you're winging it. My partner took a bite, nodded slowly, and said it tasted like we'd ordered in from somewhere expensive, which is exactly the kind of compliment that makes you want to cook it again the next week.

Swapping the Fish

Halibut can be hard to find or expensive depending on where you live, but this recipe is incredibly forgiving with substitutions. Cod and haddock are the most obvious swaps, both have a similar flaky texture and mild flavor that won't compete with the fennel or pangrattato. Sea bass works beautifully if you want something a little richer, and even thick fillets of tilapia or snapper hold up well. Just keep an eye on thickness, thinner fish will cook faster, so start checking around the 10-minute mark.

What to Serve Alongside

This dish is rich enough to stand on its own, but a simple green salad with a sharp vinaigrette cuts through the richness perfectly. Steamed baby potatoes tossed in butter and herbs are my go-to when I want something more filling, and roasted asparagus or green beans add a bit of color and crunch. If you're feeling indulgent, a spoonful of creamy polenta underneath the fish and fennel turns this into a full-on restaurant experience.

Making It Ahead

You can prep almost everything in advance to make dinnertime a breeze. Slice the fennel, make the pangrattato, and even season the fish a few hours ahead, keeping everything covered in the fridge. When you're ready to cook, just assemble and bake. The pangrattato can be made a day ahead and stored in an airtight container at room temperature, it'll stay crunchy and fragrant.

• Reheat leftovers gently in a low oven to keep the topping crisp, the microwave will turn it soggy.
• If you're doubling the recipe, use two baking dishes so the fish isn't crowded and cooks evenly.
• Fresh lemon wedges on the side are a nice touch for anyone who wants an extra citrus hit.

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This recipe has become one of those reliable weeknight wins that feels special every single time. It's proof that a handful of good ingredients and a little care can turn an ordinary evening into something worth remembering.

Recipe FAQs

→ Can I substitute the halibut with another fish?

Yes, cod, haddock, or sea bass work wonderfully as alternatives. Choose firm white fish fillets of similar thickness for even cooking.

→ What is pangrattato and how do I make it crispy?

Pangrattato is Italian toasted breadcrumbs. Toast fresh breadcrumbs with olive oil and garlic in a skillet over medium heat until golden and crisp, then add walnuts and herbs for extra flavor and texture.

→ How do I know when the halibut is fully cooked?

The fish is done when it turns opaque throughout and flakes easily with a fork. This typically takes 12-15 minutes at 200°C, depending on fillet thickness.

→ What sides pair well with this dish?

Serve with a crisp green salad, steamed baby potatoes, roasted vegetables, or crusty bread to soak up the lemony juices from the fennel.

→ Can I prepare any components ahead of time?

Yes, you can slice the fennel and prepare the pangrattato mixture several hours in advance. Store separately in the refrigerator and assemble just before baking.

→ What wine pairs best with this halibut dish?

A chilled Sauvignon Blanc or Vermentino complements the citrus and fennel flavors beautifully. The crisp acidity balances the richness of the fish and walnuts.