Baked Halibut With Fennel Pangrattato

The smell of toasted walnuts always takes me back to a quiet Thursday evening when I was trying to impress myself more than anyone else. I had picked up halibut on a whim, drawn to its pearlescent skin at the fishmonger, and stood in my kitchen wondering what to do with something so delicate. Fennel was lurking in the crisper, a lemon sat on the counter, and suddenly this dish came together like a conversation I didn't know I needed to have. It tasted like something I'd order out, but I was standing there in socks and an apron, completely surprised by what my own hands had made.

I made this for a small dinner once when a friend mentioned she was tired of chicken. She arrived skeptical, left asking for the recipe twice, and texted me a photo the next week of her own version with sea bass. There is something about presenting a whole baking dish at the table, golden and fragrant, that shifts the mood from casual to celebratory without any extra effort. We ate it with our fingers dipping into the fennel, and she said it tasted like a vacation she hadn't taken yet.

Ingredients

• Halibut fillets: This fish is mild, firm, and forgiving, it won't fall apart or overwhelm the other flavors, and its clean taste lets the topping shine.
• Fennel bulb: Thinly sliced fennel turns silky and faintly sweet when baked, acting as both a bed and a aromatic companion to the fish.
• Lemon: Both the juice and zest are essential here, the juice brightens the fennel and fish while the zest goes into the pangrattato for a punchy, oils released pop of citrus.
• Fresh breadcrumbs: Use rustic or sourdough bread torn and pulsed, not the sandy stuff from a can, because texture and flavor actually matter here.
• Walnuts: Finely chopped walnuts add earthy richness and a slight bitterness that plays beautifully against the lemon and garlic.
• Garlic: Just one clove, minced and toasted until fragrant, because garlic should whisper in this dish, not shout.
• Fresh parsley: Stirred in at the end to keep it bright green and grassy, a little herbal lift that ties everything together.
• Olive oil: Used for drizzling and toasting, it carries flavor and helps the pangrattato turn golden without burning.

Instructions

Prep the oven and dish:

Preheat your oven to 200°C and lightly oil a baking dish big enough to fit all four fillets without crowding. This ensures even heat and prevents sticking, which matters more than you'd think.

Layer the fennel:

Scatter the thinly sliced fennel across the bottom of the dish, drizzle with olive oil and half the lemon juice, then season with salt and pepper. It will soften and caramelize slightly underneath the fish, becoming sweet and almost jammy.

Arrange the fish:

Nestle the halibut fillets on top of the fennel, drizzle with more olive oil and the remaining lemon juice, season again, and sprinkle with half the lemon zest. The zest will perfume the fish as it bakes.

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. Toss in the walnuts for another minute, then remove from heat and stir in parsley and the rest of the lemon zest.

Top the fish:

Spoon the warm pangrattato over each fillet, pressing lightly so it sticks. This crunchy, nutty crust is what makes the dish memorable.

Bake until tender:

Slide the dish into the oven and bake for 12 to 15 minutes, until the fish flakes easily and the topping is deeply golden. The fennel should be tender and the kitchen should smell like a coastal Italian town.

Serve immediately:

Bring the baking dish straight to the table, garnish with extra parsley or feathery fennel fronds if you have them. Serve while everything is still hot and the contrast between the crisp topping and tender fish is at its peak.

Save

One night I served this to my parents, who are usually suspicious of anything they can't pronounce. My dad, a devout meat and potatoes person, went quiet after his first bite, then asked what the crunchy stuff was. When I said walnuts and breadcrumbs, he nodded slowly and took another forkful, which in his language means it's a keeper. My mom saved the fennel for last, savoring it like a secret, and I realized this dish had become a bridge between what I love to cook and what they're willing to try.

Choosing Your Fish

Halibut is lovely but not always easy to find or affordable, so don't stress if it's out of reach. Cod, haddock, and sea bass all work beautifully here because they're firm enough to hold up under the topping and mild enough to let the fennel and pangrattato speak. I've even used thick fillets of tilapia in a pinch, and while it's a bit more delicate, it still delivered that same satisfying contrast of crispy and tender. Just make sure whatever you choose is skinless and relatively even in thickness so everything cooks at the same rate.

Serving Suggestions

This dish feels complete on its own, but I like to serve it with something simple that won't compete. A crisp green salad dressed with lemon and olive oil echoes the brightness of the fish, or steamed baby potatoes tossed in butter and dill add a comforting, starchy balance. If you're feeling fancy, roasted asparagus or broccolini with a squeeze of lemon fits right in. A chilled Sauvignon Blanc or Vermentino is the wine move here, cutting through the richness of the walnuts and lifting the fennel's sweetness.

Make It Your Own

Once you've made this a couple of times, it becomes a template you can bend to whatever you have on hand. Swap the walnuts for almonds or hazelnuts, add a pinch of red pepper flakes to the pangrattato for warmth, or toss in some cherry tomatoes with the fennel for a pop of acidity and color. I've stirred fresh dill into the breadcrumbs instead of parsley when I had a bunch to use up, and it was just as good, maybe better. The bones of this recipe are sturdy enough to handle your improvisation.

• Try using orange zest instead of lemon for a sweeter, more floral note.
• Add a handful of pitted olives to the fennel layer for a briny, Mediterranean twist.
• If you love garlic, double it in the pangrattato, it can take it.

Save

This recipe has become my go to when I want to feel capable and calm in the kitchen, when I need dinner to be both easy and a little bit special. It never lets me down, and I hope it does the same for you.

Recipe FAQs

→ Can I substitute the halibut with another type of fish?

Yes, cod, haddock, or sea bass work beautifully as alternatives. Choose firm white fish fillets of similar thickness to ensure even cooking in the same timeframe.

→ What is pangrattato and how does it differ from regular breadcrumbs?

Pangrattato is Italian for toasted breadcrumbs, typically made from rustic bread and enriched with olive oil, garlic, herbs, and sometimes nuts. It's crisper and more flavorful than plain breadcrumbs, adding textural contrast to dishes.

→ How do I know when the halibut is perfectly cooked?

The fish is done when it turns opaque throughout and flakes easily when gently pressed with a fork. The internal temperature should reach 63°C (145°F). Avoid overcooking to maintain moisture and tenderness.

→ What side dishes pair well with this halibut preparation?

A crisp green salad, roasted asparagus, steamed baby potatoes, or sautéed greens complement the dish beautifully. Light, fresh sides balance the richness of the walnut topping without overwhelming the delicate fish.

→ Can I prepare the pangrattato topping ahead of time?

Absolutely. Make the topping up to 2 days in advance and store in an airtight container at room temperature. This saves time on busy evenings while maintaining the crispy texture.

→ Which wine pairs best with this Mediterranean dish?

Chilled Sauvignon Blanc or Vermentino are excellent choices, as their crisp acidity and citrus notes complement the lemon and fennel while balancing the richness of the fish and walnuts.