Baked Halibut With Fennel Pangrattato

I bought my first whole fennel bulb by accident, thinking it was some kind of fancy celery. That evening, I panicked and Googled what to do with it, landing on a simple baked fish recipe that changed how I cook on busy nights. The anise-like sweetness of roasted fennel paired with flaky white fish felt like a trick only chefs knew. Now it's my go-to when I want to impress without the stress. This halibut with its golden, nutty crust tastes like you spent hours, but you'll be done before the wine finishes chilling.

I made this for my in-laws once, and my father-in-law, who usually only eats fish if it's battered and fried, asked for seconds. He kept pointing at the crunchy topping and asking what magic I'd put in there. It wasn't magic, just toasted breadcrumbs, walnuts, and a little garlic, but watching him enjoy something new made me ridiculously proud. That night, I realized this dish has a way of winning over even the skeptics.

Ingredients

• Halibut fillets: Choose thick, even pieces so they cook uniformly, and look for fillets with a clean, ocean-fresh smell, not fishy.
• Fennel bulb: Slice it as thin as you can manage so it softens and caramelizes slightly in the oven, releasing its sweet, herbal flavor.
• Lemon: Use both zest and juice for a bright, layered citrus note that cuts through the richness of the fish and nuts.
• Olive oil: A good quality one makes a difference here since it's drizzled over everything and carries flavor.
• Fresh breadcrumbs: Tear up rustic bread and pulse it briefly in a food processor for a coarse, airy texture that crisps beautifully.
• Walnuts: Chop them finely so they blend into the pangrattato and add a nutty richness without overwhelming the fish.
• Garlic and parsley: These two bring the topping to life with aromatic depth and a pop of green freshness.

Instructions

Prep the Oven and Dish:

Preheat your oven to 200°C and lightly oil a baking dish that fits the fillets without crowding. This ensures even heat and prevents sticking.

Layer the Fennel Base:

Spread the sliced fennel across the dish, drizzle with olive oil and half the lemon juice, then season with salt and pepper. The fennel will steam beneath the fish and become tender and sweet.

Arrange the Halibut:

Nestle the fillets on top of the fennel, drizzle with the remaining oil and lemon juice, season again, and sprinkle with half the lemon zest. This ensures the fish stays moist and picks up all those bright, aromatic flavors.

Toast the Pangrattato:

In a skillet over medium heat, warm olive oil and add the garlic and breadcrumbs, stirring until golden and fragrant, about 3 minutes. Toss in the walnuts for another minute, then stir in parsley and the rest of the lemon zest off the heat.

Top and Bake:

Spoon the walnut mixture over each fillet, pressing gently so it sticks. Bake for 12 to 15 minutes until the fish flakes easily and the topping is crisp and golden.

Serve Hot:

Plate immediately, spooning some of the tender fennel alongside each fillet. Garnish with extra parsley or feathery fennel fronds if you kept them.

Save

One spring evening, I served this with a chilled Sauvignon Blanc and a simple arugula salad, and my friend said it felt like we were dining on a sunlit terrace somewhere in Italy. We weren't, we were in my tiny kitchen with mismatched plates, but the flavors transported us. That's the kind of meal this is, the kind that makes ordinary nights feel special.

Choosing Your Fish

Halibut is mild, meaty, and forgiving, but if it's not available or feels too pricey, cod, haddock, or sea bass work beautifully here. I've even used thick tilapia fillets in a pinch. Just make sure whatever you choose has firm flesh that won't fall apart under the weight of the topping. Ask your fishmonger for fillets that are similar in thickness so everything finishes cooking at the same time.

Serving Suggestions

I like to serve this with steamed baby potatoes tossed in butter and dill, or a pile of garlicky sautéed greens. A crisp green salad with a lemony vinaigrette keeps things light and balances the richness of the walnuts. If you're feeling indulgent, a spoonful of herbed yogurt or a drizzle of good olive oil on the side adds another layer of flavor. It's also lovely with crusty bread to soak up any lemony juices left in the dish.

Make-Ahead and Storage

You can prep the pangrattato a few hours ahead and leave it at room temperature in a bowl. Slice the fennel and keep it covered in the fridge until you're ready to assemble. The fish itself is best baked fresh, but leftovers reheat surprisingly well in a low oven, though the topping won't be quite as crisp. I've also flaked leftover halibut into a grain bowl the next day with quinoa, greens, and a squeeze of lemon.

• Toast the breadcrumb mixture in advance and store it in an airtight container for up to a day.
• Assemble the dish up to the point of baking, cover, and refrigerate for an hour if needed.
• Reheat leftovers gently at 160°C for about 8 minutes to avoid drying out the fish.

Save

This dish has become my answer to whenever I want something that feels special without the fuss. I hope it brings you the same kind of easy elegance and maybe a few impressed dinner guests along the way.

Recipe FAQs

→ Can I substitute another fish for halibut?

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 Italian for toasted breadcrumbs. This version includes walnuts, garlic, lemon zest, and parsley for a flavorful, crunchy topping that adds texture to the tender fish.

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

The fish is done when it turns opaque throughout and flakes easily with a fork. An internal temperature of 63°C (145°F) ensures safe, perfectly cooked halibut.

→ What sides pair well with this dish?

Serve with steamed baby potatoes, roasted asparagus, or a crisp green salad. The light, fresh flavors complement the fish without overwhelming it.

→ Can I make the pangrattato ahead of time?

Absolutely. Prepare the toasted breadcrumb mixture up to 2 days in advance and store in an airtight container at room temperature. Sprinkle over fish just before baking.

→ Is this dish suitable for dinner parties?

Yes, it's ideal for entertaining. The presentation is impressive, yet preparation is straightforward. You can prep the fennel and pangrattato in advance for stress-free cooking.