Baked Halibut With Fennel Pangrattato (Printable)

Tender halibut baked with fennel and crowned with crunchy lemon-walnut pangrattato. Ready in 30 minutes.

# 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 (Crunchy Topping)

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

# 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 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, approximately 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 - Transfer to serving plates immediately and garnish with additional parsley or fennel fronds if desired.

# Expert Suggestions:

01 -
  • It looks and tastes like something you'd order at a candlelit restaurant but comes together faster than most pasta dishes.
  • The walnut pangrattato adds a satisfying crunch that makes every bite feel complete and layered.
  • Fennel transforms in the oven from sharp and licorice-like to soft, sweet, and aromatic.
  • Halibut stays moist and tender because it bakes on a bed of vegetables that release just enough steam.
02 -
  • Pat the halibut fillets completely dry before you season them, or the topping will slide off during baking.
  • Toast the breadcrumbs and walnuts separately if you're nervous about timing—add the walnuts last so they don't burn.
  • Check the fish at 12 minutes; halibut goes from perfect to rubbery fast, and thinner fillets cook even quicker.
  • If the topping browns too quickly, tent the dish loosely with foil for the last few minutes.
03 -
  • Make the pangrattato ahead and store it in an airtight container; it keeps for days and you can sprinkle it on pasta, salads, or roasted vegetables.
  • Use a mandoline to slice the fennel paper-thin so it cooks evenly and almost melts into the dish.
  • Let the fish rest for a minute after baking so the juices redistribute and every bite stays moist and flavorful.
  • Save the fennel fronds and use them as a garnish—they're delicate, aromatic, and too pretty to waste.
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