Baked Halibut With Fennel Pangrattato (Printer-Friendly)

Tender halibut with fennel and crunchy lemon-walnut pangrattato. Restaurant-quality 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 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

# How to Make It:

01 - Preheat 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 Tips:

01 -
  • It tastes like you spent hours in the kitchen, but you'll be done in half an hour.
  • The pangrattato adds a satisfying crunch that makes every bite feel complete.
  • Fennel becomes sweet and tender in the oven, balancing the richness of the fish beautifully.
02 -
  • If your breadcrumbs are too coarse, they won't crisp evenly, pulse them finer before toasting.
  • Don't skip pressing the pangrattato onto the fish, it helps it adhere and brown instead of falling off.
  • Check the fish at 12 minutes, halibut can go from perfect to rubbery fast.
03 -
  • Toast the breadcrumbs until they're deeply golden, pale crumbs won't have enough flavor or crunch.
  • Use a microplane for the lemon zest to avoid the bitter white pith and get only the fragrant oils.
  • Let the fish rest for a minute after baking so the juices redistribute and each bite stays moist.
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