Baked Halibut With Fennel Pangrattato

There was a Thursday evening when I needed something that felt special but wouldn't steal my entire night. I had halibut waiting in the fridge and a fennel bulb I'd grabbed on impulse at the market. The idea of a crunchy, nutty topping came from a side dish I'd once had at a tiny trattoria, and I wondered if that texture could work on fish. It did, and now this recipe is my go-to when I want to impress without the stress.

I made this for my sister's birthday last spring, and she still asks for it. She'd mentioned wanting something light but memorable, and when I pulled the dish from the oven with that golden crust catching the light, I knew I'd nailed it. We ate on the patio with the windows open, and the lemon and garlic smells drifted through the house all evening.

Ingredients

• Halibut fillets: Their firm, delicate flesh holds up beautifully to baking and won't fall apart under the topping.
• Fennel bulb: Slice it thin so it softens quickly and releases a gentle anise sweetness that doesn't overpower.
• Lemon: Both zest and juice are essential, the zest brings bright oils, the juice adds acidity that cuts through richness.
• Fresh breadcrumbs: Use rustic bread torn and pulsed, they toast more evenly and taste less processed than store-bought.
• Walnuts: Chop them finely so they blend into the pangrattato and add earthy depth without chunky bites.
• Garlic: Mince it well and watch it closely in the pan, burnt garlic will ruin the topping.
• Fresh parsley: Stir it in at the end to keep its color vivid and its flavor grassy and fresh.
• Olive oil: Use good quality here, it carries flavor and helps everything crisp and brown.

Instructions

Prepare the oven and dish:

Preheat to 200°C and lightly oil your baking dish so the fennel won't stick. Make sure the dish is large enough that the fillets sit in one layer without crowding.

Lay the fennel base:

Scatter the sliced fennel evenly, drizzle with oil and half the lemon juice, then season lightly. This layer will steam beneath the fish and become tender and sweet.

Arrange the halibut:

Place the fillets directly on the fennel, drizzle with the remaining oil and 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 garlic and breadcrumbs, and stir constantly until golden and crisp, about 3 minutes. Stir in walnuts for 1 minute more, then remove from heat and mix in parsley and remaining zest.

Top the fish:

Spoon the pangrattato over each fillet and press gently so it sticks. This crust will turn deeply golden and crunchy in the oven.

Bake until done:

Bake for 12 to 15 minutes until the fish is opaque, flakes easily, and the topping is crisp and fragrant. Don't overbake or the halibut will dry out.

Serve immediately:

Plate the fish with some of the fennel underneath and garnish with extra parsley or fennel fronds if you have them. Serve while the topping is still crackling.

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One night I served this to a friend who claimed she didn't like fennel. She finished her plate and asked what the sweet, delicate flavor underneath was. When I told her, she laughed and said maybe she just never had it cooked right. That moment reminded me how a good recipe can change someone's mind about an ingredient they thought they knew.

Substitutions and Swaps

If halibut isn't available or feels too pricey, cod, haddock, or sea bass work wonderfully and hold up just as well under the crust. I've also used thick fillets of snapper when I found them fresh, and the result was just as satisfying. For a nut-free version, swap walnuts for sunflower seeds or pumpkin seeds, they'll still add crunch and a subtle richness.

Serving Suggestions

This dish feels complete on its own, but I love pairing it with a crisp green salad dressed simply in lemon and olive oil, or steamed baby potatoes tossed with butter and dill. A chilled Sauvignon Blanc or Vermentino cuts through the richness and echoes the citrus notes. If you want something heartier, roasted asparagus or sautéed greens with garlic make excellent sides.

Storage and Reheating

Leftovers keep in an airtight container in the fridge for up to two days, though the topping will soften. To reheat, place the fish on a baking sheet and warm in a 180°C oven for about 8 minutes, it won't be as crisp as fresh, but it's still delicious. I sometimes flake leftover halibut into a grain bowl the next day with quinoa, arugula, and a squeeze of lemon.

• Store the pangrattato separately if you're meal prepping, and add it just before baking.
• Freeze unbaked fillets topped with pangrattato on a tray, then transfer to a freezer bag for up to one month.
• Bake from frozen, adding 5 to 7 extra minutes to the cooking time.

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This recipe has taught me that elegance doesn't require complexity, just good ingredients and a little attention. I hope it becomes a favorite in your kitchen too.

Frequently Asked Recipe Questions

→ Can I substitute halibut with another fish?

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

→ What is pangrattato?

Pangrattato is an Italian crispy breadcrumb topping, often enriched with garlic, herbs, and nuts. It adds texture and flavor to pasta, vegetables, and fish dishes.

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

The fish should be opaque throughout and flake easily when tested with a fork. Internal temperature should reach 63°C (145°F) for safe consumption.

→ Can I prepare the pangrattato ahead of time?

Absolutely. Make the topping up to 2 days in advance and store in an airtight container at room temperature. Add fresh parsley just before using for best flavor.

→ What side dishes pair well with this halibut?

Serve with steamed baby potatoes, roasted asparagus, or a crisp green salad. The light, bright flavors complement simple vegetable sides beautifully.

→ Is this dish suitable for special occasions?

Yes, the presentation and flavors are elegant enough for dinner parties, yet simple enough for weeknight meals. It's impressively versatile.