Baked Halibut With Fennel Pangrattato (Printable)

Tender halibut with fennel and crispy lemon-walnut breadcrumb topping, ready in 30 minutes for an elegant meal.

# 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 - 2.1 oz fresh breadcrumbs from rustic bread
07 - 1.4 oz 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 accommodate the fish fillets in a single layer.
02 - Scatter 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 - Position halibut fillets on top of fennel. Drizzle with remaining olive oil and lemon juice, then season. Sprinkle with half the lemon zest.
04 - Warm 2 tablespoons olive oil in a skillet over medium heat. Add garlic and breadcrumbs, stirring until golden and crisp, approximately 3 minutes. Stir in walnuts and toast for 1 minute. Remove from heat, mix in parsley and remaining lemon zest.
05 - Top halibut fillets with walnut pangrattato mixture, pressing lightly to ensure it adheres.
06 - Bake for 12 to 15 minutes until fish is opaque and flakes easily with a fork, and topping is golden.
07 - Serve immediately, garnished with additional fresh parsley or fennel fronds if desired.

# Expert Tips:

01 -
  • It looks and tastes like restaurant food but comes together faster than most pasta dishes, no fancy skills required.
  • The walnut pangrattato adds this nutty, garlicky crunch that makes every bite feel intentional and layered.
  • Fennel becomes sweet and tender in the oven, almost like it was always meant to cradle the fish.
  • You get to use one pan for baking and one skillet for toasting, so cleanup is mercifully simple.
02 -
  • Don't skip toasting the pangrattato in the skillet first, raw breadcrumbs on top of the fish will steam and turn soggy instead of crunchy.
  • Slice the fennel as thinly as you can manage, thick pieces won't soften in the short baking time and you'll end up with crunchy, fibrous bites.
  • If your fillets are thicker than usual, add 2 to 3 minutes to the baking time and check for doneness with a fork at the thickest part.
03 -
  • Toast the walnuts just until they smell nutty and warm, any longer and they'll turn bitter and ruin the topping.
  • Press the pangrattato onto the fish gently but firmly so it stays put when you serve, no one wants a naked fillet on their plate.
  • Let the fish rest in the baking dish for a minute or two after it comes out of the oven, it makes plating cleaner and the juices settle back into the flesh.
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