Save to Pinterest A neighbor once brought me fennel from her garden, insisting I pair it with fish. I was skeptical—anise flavors had never been my thing—but that evening I sliced it thin, let it soften beneath halibut, and crowned the whole thing with garlicky, nutty crumbs. The kitchen smelled like a bistro I'd never been to but suddenly wanted to visit every week. That dish taught me that fennel, when roasted, becomes sweet and mellow, almost buttery, and that texture matters just as much as flavor.
I made this for a small dinner party on a Tuesday, which felt rebellious in the best way. My friends arrived expecting something casual, and I watched their faces change when I brought out these golden-topped fillets on a platter. One of them, a notorious skeptic of anything green and feathery, went back for seconds of the fennel. We finished two bottles of white wine and talked until the candles burned down to nothing.
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 as thin as you can manage—a mandoline helps—so it softens completely and caramelizes at the edges.
- Lemon: Zest it first, then juice it, and use both to brighten the fish and cut through the richness of the nuts.
- Fresh breadcrumbs: Tear up a good rustic loaf and pulse it briefly; store-bought crumbs turn mealy, but fresh ones crisp beautifully.
- Walnuts: Chop them finely so they blend into the topping rather than falling off in clumps.
- Garlic: Mince it small and watch it closely in the pan—it should turn golden, not brown, or it will taste bitter.
- Fresh parsley: Stir it in at the end to keep its color bright and its flavor grassy and alive.
- Olive oil: Use a fruity one if you have it; it ties the dish together and helps everything brown.
Instructions
- Prep the oven and dish:
- Set your oven to 200°C and rub a baking dish with a little olive oil so nothing sticks. Choose a dish where the fillets fit snugly but aren't crowded.
- Layer the fennel:
- Spread the fennel slices across the bottom, drizzle with olive oil and half the lemon juice, then season with salt and pepper. This creates a fragrant, tender cushion for the fish.
- Arrange the fish:
- Lay the halibut fillets on top of the fennel, drizzle with the remaining oil and lemon juice, season again, and sprinkle with half the lemon zest. The fish should sit comfortably, not overlap.
- Make the pangrattato:
- Warm olive oil in a skillet over medium heat, add garlic and breadcrumbs, and stir until golden and crisp, about three minutes. Toss in the walnuts for one more minute, then remove from heat and stir in parsley and remaining zest.
- Top the fillets:
- Spoon the walnut mixture over each fillet and press gently so it adheres. The topping should cover the fish like a crunchy blanket.
- Bake until done:
- Slide the dish into the oven and bake for 12 to 15 minutes, until the fish flakes easily and the topping turns golden. Don't overbake or the halibut will dry out.
- Serve hot:
- Bring the dish straight to the table, garnished with extra parsley or wispy fennel fronds if you saved them. Serve immediately while the topping is still crunchy.
Save to Pinterest My partner now requests this dish whenever we have something to celebrate, even small things like finishing a project or surviving a long week. It's become our unofficial victory meal, and I love that something so simple can carry that kind of weight. The smell of toasting walnuts and garlic has become a signal that the evening is ours, and that feels like a quiet kind of luxury.
Choosing and Storing Your Fish
Halibut should smell clean and ocean-like, never fishy or sour, and the flesh should bounce back when you press it lightly. If halibut isn't available or feels too pricey, cod, haddock, or sea bass work beautifully with this method. Store it in the coldest part of your fridge and cook it within a day of buying, or freeze it tightly wrapped if you're planning ahead. I've learned to ask the fishmonger what came in that morning rather than forcing a specific type, and it's never steered me wrong.
What to Serve Alongside
This dish is rich enough to stand on its own, but I like to serve it with something crisp and acidic to balance the walnuts and olive oil. A simple green salad with lemon vinaigrette, steamed baby potatoes tossed in butter and dill, or roasted asparagus all work without competing for attention. Once I served it with creamy polenta, which was delicious but almost too much; the fennel and fish are already so satisfying that they don't need heavy sides. A chilled Sauvignon Blanc or Vermentino cuts through the richness and makes the whole meal feel bright and celebratory.
Making It Your Own
You can swap the walnuts for almonds or hazelnuts if that's what you have, though walnuts have a slight bitterness that I think complements the sweetness of the fennel perfectly. Add a pinch of red pepper flakes to the pangrattato if you like a little heat, or stir in some grated Parmesan for extra savory depth. I've also added cherry tomatoes to the fennel layer, which burst and release their juices as everything bakes, turning the dish even more vibrant and saucy.
- Try adding a handful of halved cherry tomatoes to the fennel for a burst of sweetness and color.
- Stir a tablespoon of capers into the pangrattato for a briny, Mediterranean twist.
- Finish with a drizzle of good quality extra virgin olive oil and a few shavings of lemon peel just before serving.
Save to Pinterest This is the kind of dish that makes weeknight cooking feel special without asking too much of you. Keep the ingredients simple, trust the oven to do its work, and you'll have something beautiful and delicious on the table in half an hour.
Recipe FAQs
- → Can I use a different type of fish instead of halibut?
Yes, cod, haddock, or sea bass work beautifully as substitutes. Choose firm white fish fillets of similar thickness for even cooking.
- → What is pangrattato and how is it different from breadcrumbs?
Pangrattato is Italian toasted breadcrumbs, typically crisped in olive oil with garlic and herbs. It adds a crunchy, flavorful topping that contrasts with tender fish.
- → How do I know when the halibut is properly cooked?
The fish is done when it turns opaque throughout and flakes easily when tested with a fork. It should reach an internal temperature of 145°F (63°C).
- → Can I prepare the pangrattato topping in advance?
Absolutely. Make the toasted breadcrumb mixture up to 2 days ahead and store in an airtight container. Sprinkle over fish just before baking.
- → What wine pairs best with this dish?
A crisp, citrus-forward white wine like Sauvignon Blanc or Vermentino complements the lemon and fennel beautifully without overpowering the delicate halibut.
- → Is there a gluten-free option for the pangrattato?
Yes, substitute gluten-free breadcrumbs made from your preferred gluten-free bread. The texture and flavor will remain deliciously crunchy.