Baked Halibut With Fennel Walnut (Printable)

Tender halibut with fennel and crunchy lemon-walnut pangrattato. Restaurant-worthy elegance in just 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 - 2.1 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

# Method:

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 for 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 tastes like restaurant-quality cooking without the fuss or the price tag.
  • The pangrattato adds a textural contrast that keeps every bite interesting and memorable.
  • Fennel becomes this silky, almost buttery component when baked gently—a revelation if you've avoided it before.
02 -
  • Don't skip the toasting step for the pangrattato—that's what transforms ordinary breadcrumbs into something crackling and golden, and raw breadcrumbs will just turn soggy.
  • Halibut cooks faster than you'd expect, so set a timer and check at twelve minutes rather than wandering off until fifteen—overcooked fish becomes dry and disappoints everything you've built up to that point.
03 -
  • Buy your halibut from a reputable fishmonger rather than the supermarket display case—the difference in freshness and quality is remarkable and makes this dish shine.
  • Toast the pangrattato in the skillet while the fish is baking so everything comes together warm and the timing flows naturally without last-minute scrambling.
Return