Baked Halibut with Fennel Pangrattato (Printable)

Tender halibut with fennel and crunchy lemon-walnut pangrattato, ready in 30 minutes for an elegant dinner.

# What You Need:

→ 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

06 - 2.1 oz fresh breadcrumbs from rustic bread
07 - 1.4 oz walnuts, finely chopped
08 - 1 garlic clove, finely minced
09 - 2 tablespoons fresh parsley, chopped
10 - 2 tablespoons olive oil

# Step-by-Step Guide:

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 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 - Serve immediately, garnished with additional parsley or fennel fronds if desired.

# Expert Suggestions:

01 -
  • It looks and tastes like you spent hours, but youre in and out of the kitchen in half an hour.
  • The walnut pangrattato adds a nutty crunch that makes every bite feel complete.
  • Fennel becomes tender and slightly caramelized, balancing the richness of the fish beautifully.
  • Its versatile enough to swap in other white fish if halibut isnt available or feels too pricey.
02 -
  • Dont skip drying the fish before you season it, moisture prevents the topping from sticking and can make the pangrattato soggy.
  • Watch the breadcrumbs closely in the skillet, they go from golden to burnt in seconds if you look away.
  • Let the fish rest for a minute after baking so the juices settle and it holds together when you plate it.
03 -
  • Make extra pangrattato and keep it in the fridge, it works on pasta, roasted vegetables, and even scrambled eggs.
  • If your fennel slices are thick, give them a five minute head start in the oven before adding the fish so everything finishes at the same time.
  • Use a fish spatula to transfer the fillets to plates, it slides underneath without breaking the delicate flesh.
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