Baked Halibut With Fennel Pangrattato (Printable)

Tender halibut with fennel and crispy lemon-walnut pangrattato. Restaurant-worthy in 30 minutes.

# What You'll 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 Topping

06 - 2 cups fresh breadcrumbs from rustic bread
07 - 1.5 cups walnuts, finely chopped
08 - 1 garlic clove, finely minced
09 - 2 tablespoons fresh parsley, chopped
10 - 2 tablespoons olive oil

# How to Make It:

01 - Preheat 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.
06 - Bake for 12 to 15 minutes, until the fish is opaque and flakes easily with a fork, and the topping is golden.
07 - Serve immediately, garnished with additional parsley or fennel fronds if desired.

# Expert Advice:

01 -
  • It looks and tastes like something you'd order at a bistro, but you'll have it on the table in half an hour.
  • The walnut pangrattato adds a surprise layer of texture that makes every bite feel special.
  • Fennel turns sweet and tender in the oven, soaking up all the lemony, garlicky flavors.
  • It's a forgiving recipe that still feels impressive enough for guests.
02 -
  • Don't skip oiling the baking dish, the fennel can stick and burn on the edges if the pan is dry.
  • Watch the breadcrumbs closely while toasting, they go from golden to burnt in less than a minute.
  • Let the fish rest in the dish for a minute after baking, it makes it easier to lift without breaking.
03 -
  • Pat the fish fillets completely dry before seasoning, it helps the topping adhere and prevents the dish from becoming watery.
  • If your fennel slices are thick, blanch them in boiling water for 2 minutes before layering in the dish so they soften in time.
  • Zest the lemon before juicing it, it's much easier and you'll get more zest that way.
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