Baked Halibut With Fennel Pangrattato (Printable)

Tender halibut with fennel and crispy lemon-walnut breadcrumb topping. Restaurant-quality 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 Crunchy Topping

06 - 2 cups fresh breadcrumbs from rustic bread
07 - 1⅓ cups walnuts, finely chopped
08 - 1 garlic clove, finely minced
09 - 2 tablespoons fresh parsley, chopped
10 - 2 tablespoons olive oil

# How to Prepare:

01 - Preheat oven to 400°F. Lightly oil a baking dish large enough to accommodate the fish fillets in a single layer.
02 - Distribute sliced fennel evenly across the base of the baking dish. Drizzle with 1 tablespoon olive oil and half the lemon juice. Season lightly with salt and pepper.
03 - Arrange halibut fillets on top of the fennel layer. Drizzle with remaining olive oil and the rest of the lemon juice. Season with salt and pepper. Sprinkle with half the lemon zest.
04 - Warm 2 tablespoons olive oil in a skillet over medium heat. Add minced garlic and breadcrumbs, stirring constantly until golden and crisp, approximately 3 minutes. Add walnuts and toast for 1 minute. Remove from heat and fold in parsley and remaining lemon zest.
05 - Crown each halibut fillet with the walnut pangrattato mixture, pressing gently to ensure proper adhesion.
06 - Bake for 12 to 15 minutes, until the fish becomes opaque and flakes easily with a fork, and the topping achieves a golden finish.
07 - Serve immediately while hot, optionally garnished with fresh parsley or fennel fronds.

# Expert Suggestions:

01 -
  • It tastes like you spent hours in the kitchen, but it's done in half the time it takes to watch a sitcom episode.
  • The crunchy walnut topping adds a texture contrast that makes every bite feel complete.
  • Fennel becomes sweet and mellow in the oven, turning skeptics into fans.
  • It's light enough for a weeknight but fancy enough for company.
02 -
  • Don't skip drying the fish before seasoning, or the moisture will prevent the pangrattato from crisping up properly.
  • Toast the breadcrumbs and walnuts separately if you're nervous about burning them, they cook at slightly different speeds.
  • If your fennel slices are thick, they might not soften in time, so aim for almost translucent slices with a sharp knife or mandoline.
03 -
  • Make the pangrattato ahead and store it in an airtight container for up to two days, then just sprinkle it on before baking.
  • Use a fish spatula to serve the fillets cleanly without breaking them apart, especially if the fennel is tender and slippery underneath.
  • If your oven runs hot, check the fish a minute or two early to avoid overcooking, halibut can go from perfect to dry quickly.
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