Baked Halibut With Fennel Pangrattato (Printable)

Halibut fillets baked with fennel and topped with a crunchy lemon-walnut breadcrumb crust in just 30 minutes.

# What You 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

# Directions:

01 - Preheat oven to 400°F. Lightly oil a baking dish large enough to accommodate the fish fillets in a single layer.
02 - Distribute sliced fennel evenly across the baking dish base. Drizzle with 1 tablespoon olive oil and half the lemon juice. Season lightly with salt and pepper.
03 - Arrange halibut fillets directly atop the fennel layer. Drizzle with remaining olive oil and lemon juice. Season with salt and pepper, then sprinkle with half the lemon zest.
04 - Warm 2 tablespoons olive oil in a skillet over medium heat. Add minced garlic and breadcrumbs, stirring constantly until golden and crisp, approximately 3 minutes. Fold in chopped walnuts and toast for 1 additional minute. Remove from heat and combine with parsley and remaining lemon zest.
05 - Distribute walnut pangrattato mixture evenly over halibut fillets, pressing gently to ensure adhesion.
06 - Bake for 12 to 15 minutes until fish is opaque and flakes readily with a fork, and topping achieves golden color.
07 - Transfer to serving plates immediately. Garnish with additional fresh parsley or fennel fronds if desired.

# Expert Advice:

01 -
  • It looks and tastes like something you'd order at a coastal bistro, but you can make it on a Tuesday.
  • The walnut pangrattato adds crunch and richness without feeling heavy or complicated.
  • Everything bakes together in one dish, so cleanup is as easy as the cooking.
  • Fennel mellows beautifully in the oven and soaks up all the lemony, garlicky flavors.
02 -
  • Don't skip toasting the breadcrumbs in the skillet, baking them raw on the fish makes them soggy instead of crunchy.
  • Pat the halibut dry with paper towels before seasoning so the oil and lemon actually cling to the surface.
  • Keep an eye on the fish after 12 minutes, halibut can go from tender to rubbery fast if overcooked.
03 -
  • Use a microplane to zest the lemon directly over the dish so the oils release right where you want them.
  • If your fennel has fronds attached, save them for garnish, they add a delicate, herbal finish.
  • Press the pangrattato onto the fish with the back of a spoon so it forms a crust that stays put when you serve.
  • Let the fish rest for a minute after baking so the juices redistribute and every bite stays moist.
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