Save The first halibut I ever baked fell apart before it reached the table. I panicked, scraped it onto plates with a spatula, and swore I'd stick to chicken forever. Then a chef friend taught me the fennel trick: a soft, aromatic bed that cradles the fish and keeps it moist while the oven does its work. The pangrattato came later, after I tasted it at a tiny trattoria in Rome and spent weeks trying to recreate that nutty, lemony crunch at home.
I made this for my sister's birthday last spring, and she still asks for it every time she visits. She's the kind of person who claims she doesn't like fish, but she scraped her plate clean and asked if there were seconds. The fennel won her over, I think, along with the crunch from the topping. Now it's become our unofficial celebration dish, the one I pull out when I want to cook something that feels like an occasion without spending hours in the kitchen.
Ingredients
- Halibut fillets: Meaty and mild, they hold up beautifully to baking without drying out, though cod or sea bass work just as well if halibut isn't available.
- Fennel bulb: Slice it thin so it softens quickly in the oven and becomes almost jammy beneath the fish.
- Lemon: Both the zest and juice bring brightness that cuts through the richness of the walnuts and olive oil.
- Olive oil: Use a good one here, it coats the fennel and fish and carries all the flavors together.
- Fresh breadcrumbs: Rustic bread works best, the kind with a chewy crust that turns golden and crispy when toasted.
- Walnuts: Chop them finely so they toast evenly and add a warm, earthy flavor to the pangrattato.
- Garlic: Just one clove, minced small, so it perfumes the breadcrumbs without overpowering the fish.
- Fresh parsley: Stirred in at the end, it keeps the topping bright and prevents it from tasting too heavy.
Instructions
- Prep the oven and dish:
- Preheat to 200°C and lightly oil a baking dish large enough to hold the fillets without crowding. This keeps the fish from steaming and ensures even cooking.
- Layer the fennel:
- Scatter the sliced fennel across the bottom of the dish, then drizzle with olive oil, half the lemon juice, and season with salt and pepper. It will soften and sweeten as it bakes beneath the fish.
- Arrange the halibut:
- Place the fillets on top of the fennel, drizzle with the remaining olive oil and lemon juice, and season again. Sprinkle half the lemon zest over the fish for a burst of citrus aroma.
- Toast the pangrattato:
- Warm olive oil in a skillet over medium heat, add the garlic and breadcrumbs, and stir constantly until golden and crisp, about 3 minutes. Add the walnuts and toast for another minute, then remove from heat and mix in the parsley and remaining lemon zest.
- Top the fish:
- Spoon the walnut pangrattato evenly over each fillet, pressing lightly so it sticks. This creates a crunchy crust that contrasts beautifully with the tender fish.
- Bake until done:
- Slide the dish into the oven and bake for 12 to 15 minutes, until the fish is opaque and flakes easily with a fork. The topping should be deeply golden and fragrant.
- Serve warm:
- Transfer the fillets and fennel to plates, spooning any pan juices over the top. Garnish with extra parsley or fennel fronds if you have them.
Save The smell that fills the kitchen while this bakes is one of my favorite things about cooking it. Toasted walnuts, garlic, and lemon zest all mingling together, it's the kind of aroma that makes everyone wander in and ask what's for dinner. My husband once said it smelled like a restaurant, which I took as the highest compliment. It's become one of those dishes I make when I want the house to feel warm and welcoming, when I want to remind myself that cooking doesn't have to be complicated to be memorable.
Choosing Your Fish
Halibut is my first choice because it's firm and buttery, but I've made this with cod, haddock, and even sea bass when the market didn't have what I wanted. The key is to pick fillets that are about the same thickness so they cook evenly. If your fillets are thin, check them a few minutes early, they can go from perfect to overdone quickly. I've learned to trust the fork test: if the fish flakes easily and looks opaque in the center, it's ready.
Making the Pangrattato Shine
The pangrattato is what turns this from a simple baked fish into something special. I use fresh breadcrumbs from a day-old rustic loaf, the kind with a thick crust and an open crumb. Store-bought breadcrumbs work in a pinch, but they don't have the same texture or flavor. Toast them slowly, stirring constantly, until they're golden and smell nutty. The walnuts add richness, but you could swap them for almonds or hazelnuts if that's what you have.
Serving Suggestions
This dish is light enough that it doesn't need much on the side. I usually serve it with a crisp green salad dressed simply with olive oil and lemon, or steamed baby potatoes tossed with butter and dill. A chilled Sauvignon Blanc or Vermentino is perfect alongside, something bright and citrusy that echoes the lemon in the dish. Leftovers, if you have any, are lovely flaked over pasta the next day.
- Use any leftover fennel fronds as a garnish, they add a delicate anise flavor.
- If you want more vegetables, add halved cherry tomatoes to the baking dish with the fennel.
- Make extra pangrattato and keep it in the fridge, it's delicious sprinkled over roasted vegetables or pasta.
Save This is the kind of recipe I come back to when I want to cook something that feels effortless but looks like I tried. It reminds me that good food doesn't need to be fussy, just honest and well-seasoned.
Recipe FAQs
- → Can I substitute another fish for halibut?
Yes, cod, haddock, or sea bass work beautifully as alternatives. Choose firm white fish fillets of similar thickness to maintain the cooking time.
- → What is pangrattato?
Pangrattato is Italian for breadcrumbs, typically toasted in olive oil with garlic and herbs. It adds a crunchy, flavorful topping that contrasts beautifully with tender fish.
- → How do I know when the halibut is cooked through?
The fish is done when it turns opaque throughout and flakes easily with a fork. Internal temperature should reach 63°C (145°F) for perfectly cooked halibut.
- → What should I serve alongside this dish?
A crisp green salad, steamed baby potatoes, or roasted vegetables complement the halibut beautifully. Keep sides simple to let the main dish shine.
- → Can I prepare the pangrattato ahead of time?
Absolutely. Toast the breadcrumb mixture up to a day ahead and store in an airtight container. Sprinkle over the fish just before baking for maximum crunch.
- → Which wine pairs best with this dish?
A chilled Sauvignon Blanc or Vermentino works wonderfully, as their crisp acidity balances the richness of the fish and complements the lemon and fennel flavors.