Baked Halibut with Fennel and Walnut (Print Version)

Tender halibut with aromatic fennel and crispy lemon-walnut pangrattato, ready in 30 minutes for an elegant meal.

# What You'll Need:

→ Fish & Vegetables

01 - 4 halibut fillets, skinless, about 6 oz each
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

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:

01 - Preheat oven to 400°F. Lightly oil a baking dish large enough to accommodate the fish fillets in a single layer.
02 - Scatter 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 - Place halibut fillets atop the fennel. Drizzle with remaining olive oil and lemon juice. Season with salt and pepper. Sprinkle with half the lemon zest.
04 - Warm 2 tablespoons olive oil in a skillet over medium heat. Add garlic and breadcrumbs, stirring until golden and crisp, about 3 minutes. Add walnuts and toast 1 minute more. Remove from heat and fold in parsley and remaining lemon zest.
05 - Distribute walnut pangrattato mixture evenly over halibut fillets, pressing gently so the topping adheres.
06 - Bake for 12 to 15 minutes until fish is opaque and flakes easily with a fork and topping is golden brown.
07 - Transfer to serving plates immediately. Garnish with additional fresh parsley or fennel fronds if desired.

# Expert Tips:

01 -
  • It looks and tastes like something from a fancy restaurant menu, but you'll have it on the table in half an hour.
  • The walnut pangrattato adds this incredible crunch that contrasts beautifully with the tender, flaky fish.
  • Fennel becomes sweet and mellow when baked, and the lemon brightens everything without overpowering the delicate halibut.
02 -
  • Don't walk away from the pangrattato while it's toasting, it goes from golden to burned in seconds and there's no rescuing it.
  • If your halibut fillets are uneven in thickness, fold the thinner tail ends under themselves so everything cooks at the same rate.
  • Let the fish rest in the baking dish for a minute after it comes out of the oven, it finishes cooking gently and stays more tender.
03 -
  • Toast extra pangrattato and keep it in a jar, it's incredible sprinkled over pasta, roasted vegetables, or even scrambled eggs.
  • A splash of white wine in the baking dish with the fennel adds another layer of flavor and keeps everything moist.
  • If walnuts aren't your thing, try hazelnuts or almonds, just chop them finely and toast them the same way.
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