Baked Halibut With Fennel Pangrattato (Printable)

Tender halibut with fennel and crispy lemon-walnut pangrattato topping. Elegant dinner ready in 30 minutes.

# Ingredient List:

→ 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 Topping

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

# Directions:

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.
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 -
  • It looks and tastes like you spent an hour in the kitchen, but you'll be plating up in half that time.
  • The pangrattato adds a satisfying crunch that makes every forkful feel special, even on a Tuesday.
  • Fennel gets mellow and sweet as it bakes, turning skeptics into believers without any effort.
  • It's light enough that you won't feel weighed down, but rich enough to feel like a real treat.
02 -
  • Don't skip toasting the breadcrumbs in oil first, raw crumbs on top will turn soggy instead of crunchy.
  • Check the fish at 12 minutes if your fillets are on the thinner side, overcooked halibut goes from tender to rubbery fast.
  • If your fennel slices are thicker than a coin, they won't soften in time, so aim for paper-thin rounds.
03 -
  • Toast the walnuts separately for 30 seconds if you want a deeper, nuttier flavor that really stands out.
  • A splash of white wine over the fennel before baking adds a subtle acidity that brightens the whole dish.
  • Let the fish rest for a minute after pulling it from the oven, it'll finish cooking gently and stay juicier.
Go Back