Baked Halibut with Fennel Pangrattato

One Tuesday evening, I grabbed a fennel bulb without any real plan, just knowing I wanted something lighter than my usual routine. The halibut at the fishmonger looked pristine, and I thought about how rarely I bake fish with anything more interesting than lemon and butter. That night, I learned that fennel turns sweet and mellow in the oven, and a crunchy walnut topping can make even a simple fillet feel like an occasion. It became my go-to when I want to impress without the stress.

I made this for a small dinner party once, and my friend who claims she doesnt like fennel scraped every last bit off the bottom of the baking dish. The lemon zest in the topping brightened everything, and the walnuts gave it just enough texture to feel substantial. Since then, Ive served it on ordinary weeknights and felt a little fancy every time.

Ingredients

• Halibut fillets: Choose thick, even pieces so they cook at the same rate, and pat them dry before seasoning to help the topping stick.
• Fennel bulb: Slice it thin so it softens quickly in the oven, and save the fronds for garnish if you want a pretty finish.
• Lemon: Zest it before you juice it, and use both to layer brightness into the dish from the bottom up.
• Fresh breadcrumbs: Day-old rustic bread works best, torn and pulsed in a food processor for an airy, crunchy texture.
• Walnuts: Chop them finely so they toast evenly and blend into the crumb mixture without overpowering.
• Garlic: Mince it small so it disperses through the pangrattato and mellows as it toasts.
• Fresh parsley: Stir it in at the end to keep its color bright and its flavor fresh.
• Olive oil: Use a good one, it touches everything and carries flavor throughout the dish.

Instructions

Prep the oven and dish:

Preheat to 200°C and lightly oil your baking dish so the fennel doesnt stick. This also helps everything cook evenly and makes cleanup easier later.

Layer the fennel base:

Scatter the sliced fennel across the dish, drizzle with olive oil and half the lemon juice, then season with salt and pepper. This creates a flavorful bed that steams gently beneath the fish.

Add the halibut:

Nestle the fillets on top of the fennel, drizzle with the remaining oil and lemon juice, and sprinkle with half the lemon zest. Season generously so every bite has flavor.

Toast the pangrattato:

Warm olive oil in a skillet over medium heat, add garlic and breadcrumbs, and stir until golden and fragrant, about three minutes. Toss in the walnuts for one more minute, then remove from heat and mix in parsley and remaining zest.

Top the fish:

Spoon the walnut mixture over each fillet and press lightly so it adheres. This crunchy layer will turn golden in the oven and add texture to every forkful.

Bake until done:

Slide the dish into the oven and bake for 12 to 15 minutes, until the fish is opaque and flakes easily. The topping should be deeply golden and crisp.

Serve immediately:

Plate the fillets with some of the fennel underneath, and garnish with extra parsley or fennel fronds if you like. Serve while everything is still warm and the pangrattato is at its crunchiest.

Save Pin

The first time I served this, my partner asked if we could start eating fish more often, which felt like a quiet victory. The fennel had soaked up all the lemony pan juices, and the walnut topping added just enough richness without feeling heavy. Its the kind of meal that makes you feel capable, like you know what youre doing in the kitchen even when youre winging it.

Choosing Your Fish

Halibut is mild and meaty, but cod, haddock, or sea bass work just as well if thats whats fresh or affordable. Look for fillets that are firm and smell clean, never fishy, and try to get pieces that are roughly the same thickness. If your fillets are thin, reduce the baking time by a few minutes and check early so they dont dry out.

Serving Suggestions

I usually serve this with a simple green salad dressed in olive oil and lemon, or steamed baby potatoes tossed with butter and dill. A chilled Sauvignon Blanc or Vermentino cuts through the richness and complements the fennel beautifully. If you want something heartier, roasted asparagus or sautéed greens round out the plate nicely.

Make It Your Own

Once you get the hang of this, you can play around with the flavors and make it feel different every time. Swap walnuts for pine nuts or almonds, or add a pinch of red pepper flakes to the pangrattato for a little heat. Orange zest instead of lemon gives it a sweeter, more delicate note that pairs well with the fennel.

• Try stirring fresh thyme or dill into the breadcrumb mixture for an herby twist.
• Add thinly sliced cherry tomatoes on top of the fennel for extra brightness and color.
• Finish with a drizzle of good quality olive oil and a squeeze of fresh lemon just before serving.

Save Pin

This dish has a way of making ordinary nights feel a little special, and I hope it does the same for you. Keep it simple, trust the process, and enjoy every crunchy, lemony bite.

Recipe Questions & Answers

→ Can I use frozen halibut fillets?

Yes, just ensure they're fully thawed and patted completely dry before seasoning and baking to prevent excess moisture in the dish.

→ What can I substitute for walnuts?

Almonds, hazelnuts, or pine nuts work beautifully in the pangrattato. Toast them lightly to bring out their flavor before mixing with the breadcrumbs.

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

The fish should be opaque throughout and flake easily when tested with a fork. An internal temperature of 63°C (145°F) ensures it's safely cooked but still moist.

→ Can I prepare the pangrattato ahead of time?

Absolutely. Make the topping up to 2 days ahead and store in an airtight container at room temperature. It stays crispy and is ready to sprinkle over the fish.

→ What other fish work well with this preparation?

Cod, haddock, sea bass, or even thick salmon fillets are excellent alternatives. Adjust baking time slightly based on thickness.

→ Is there a gluten-free option for the pangrattato?

Use gluten-free breadcrumbs made from your favorite GF bread. The texture and flavor will be just as delicious with the walnuts and lemon zest.