Baked Halibut With Fennel Pangrattato (Printer version)

Tender halibut with fennel and crunchy lemon-walnut pangrattato. Elegant dinner ready 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 Crunchy 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

# 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 (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 like you spent hours, but you'll have dinner on the table in half that time.
  • The walnut pangrattato adds a toasty, nutty crunch that makes every bite feel luxurious.
  • Fennel gets sweet and tender in the oven, balancing the richness of the fish perfectly.
  • You can prep the topping ahead and just assemble when you're ready to bake.
02 -
  • Don't skip patting the fish dry, moisture prevents the topping from adhering and crisping properly.
  • Watch the breadcrumbs closely in the skillet, they go from golden to burnt in seconds.
  • Let the fish rest for a minute after baking so the juices redistribute and every bite stays moist.
03 -
  • Use a microplane for the lemon zest to get fine, fragrant shreds that melt into the dish.
  • If your breadcrumbs are too fine, they'll turn dusty instead of crunchy, aim for coarse, irregular pieces.
  • A splash of white wine over the fennel before baking adds a subtle acidity that makes everything sing.
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