Save to Pinterest The skillet was crackling with garlic and breadcrumbs when I realized I'd forgotten to buy pine nuts. I stood there, spatula in hand, staring at the bag of walnuts I'd impulse-bought at the farmers market. That swap turned into the best mistake I've made all year. The earthy crunch they gave this halibut became something I crave now, especially on nights when I want something special without the fuss.
I made this for my sister's birthday last spring, and she kept asking what restaurant I'd ordered it from. When I told her it took me twenty minutes, she didn't believe me until I walked her through it the next week. Now she makes it for her own dinner parties and texts me photos of the golden, crispy tops. It's become our little tradition, this dish that feels fancy but never stressed.
Ingredients
- Halibut fillets: Look for thick, even pieces so they cook uniformly, and always pat them dry before seasoning to help the topping stick.
- Fennel bulb: Slice it as thin as you can manage, almost translucent, so it softens quickly and caramelizes just a bit at the edges.
- Lemon: Zest it first before juicing, and use a light hand with the juice so it brightens without overpowering the delicate fish.
- Fresh breadcrumbs: Tear up day-old rustic bread and pulse it in a food processor, the irregular texture toasts up beautifully and holds onto all that garlicky oil.
- Walnuts: Chop them finely but not into dust, you want little nuggets that add both crunch and a buttery depth.
- Garlic: Mince it super fine so it melts into the breadcrumbs without any sharp bites.
- Fresh parsley: Stir it in at the very end to keep its color bright and its flavor fresh.
- Olive oil: Use a good one here, it carries all the flavors and helps the topping crisp up in the oven.
Instructions
- Get the oven ready:
- Preheat to 200°C and lightly oil your baking dish so nothing sticks. This also helps the fennel start to sizzle right away.
- Build the fennel base:
- Scatter the sliced fennel across the dish, drizzle with olive oil, half the lemon juice, and season with salt and pepper. It creates a fragrant, tender bed for the fish.
- Nestle the halibut:
- Lay the fillets on top of the fennel, drizzle with the remaining oil and lemon juice, and sprinkle with half the lemon zest. Season generously so every bite has flavor.
- Toast the pangrattato:
- Warm olive oil in a skillet over medium heat, add garlic and breadcrumbs, and stir constantly until golden and crisp, about three minutes. Toss in the walnuts for one more minute, then stir in parsley and the rest of the lemon zest off the heat.
- Top and bake:
- Spoon the walnut mixture over each fillet, pressing lightly so it sticks. Bake for twelve to fifteen minutes until the fish flakes easily and the topping is deeply golden.
- Serve immediately:
- Plate it up while it's hot, and if you have fennel fronds or extra parsley, scatter them over the top. The contrast between the crispy topping and tender fish is everything.
Save to Pinterest The first time I plated this, I stood back and just stared at it for a second. The golden crust, the bright green parsley, the way the fennel peeked out from underneath. It reminded me why I love cooking, those little moments when something simple transforms into something beautiful. My husband walked in, took one bite, and said it tasted like vacation. I think he meant it tasted like care.
Choosing Your Fish
Halibut is luxurious and mild, but cod or haddock work just as well if you want something more budget friendly. I've also used sea bass when it's on sale, and the slightly richer flavor stands up beautifully to the lemon and walnut. Just make sure whatever you choose is similar in thickness so the cooking time stays consistent.
What to Serve Alongside
I usually keep it simple with a crisp green salad dressed in lemon vinaigrette or a pile of steamed baby potatoes tossed in butter and dill. The dish is already so flavorful that you don't need much to round it out. On cooler nights, roasted asparagus or sautéed spinach with garlic feels just right.
Making It Ahead
You can toast the pangrattato up to two days in advance and store it in an airtight container at room temperature. Slice the fennel the morning of and keep it in a bowl of cold water in the fridge so it stays crisp. When you're ready to cook, just drain, pat dry, and assemble everything in minutes.
- Prep the topping on Sunday and you've got a head start on a weeknight dinner.
- The fennel can be seasoned and laid out in the dish, covered, and refrigerated for a few hours.
- Don't top the fish until right before baking or the breadcrumbs will get soggy.
Save to Pinterest This is the kind of dish that makes you feel like a better cook than you probably are, and I mean that in the best way. It's forgiving, beautiful, and always impressive, no matter who's at the table.
Recipe FAQs
- → Can I substitute another fish for halibut?
Absolutely. Cod, haddock, or sea bass work wonderfully as alternatives. Choose firm, white fish fillets of similar thickness to ensure even cooking.
- → What is pangrattato and how do I make it crispy?
Pangrattato is Italian-style toasted breadcrumbs. The key to crispiness is using medium heat and stirring constantly while toasting in olive oil until golden brown, about 3-4 minutes.
- → How do I know when the halibut is perfectly cooked?
The fish is done when it turns opaque throughout and flakes easily with a fork. At 200°C, this typically takes 12-15 minutes depending on fillet thickness.
- → What side dishes pair well with this halibut?
Serve with steamed baby potatoes, crisp green salad, roasted vegetables, or crusty bread to soak up the delicious pan juices from the fennel and lemon.
- → Can I prepare the pangrattato ahead of time?
Yes, you can toast the breadcrumb mixture up to 2 days in advance. Store in an airtight container at room temperature and sprinkle over the fish just before baking.
- → What wine complements this dish best?
A chilled Sauvignon Blanc or Vermentino pairs beautifully with the fennel and lemon flavors, while their crisp acidity balances the richness of the fish and walnuts.