Baked Halibut With Fennel Lemon (Printable Version)

Tender halibut with fennel and crunchy lemon-walnut pangrattato. Restaurant-quality in 30 minutes for any occasion.

# 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 - 2.1 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 the 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 (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 to the fish.
06 - Bake for 12–15 minutes, until the fish is opaque and flakes easily with a fork, and the topping is golden brown.
07 - Serve immediately, garnished with additional parsley or fennel fronds if desired.

# Expert Hints:

01 -
  • It looks and tastes like you spent an hour in the kitchen, but you're done in half that time.
  • The walnut topping adds a nutty crunch that makes every bite feel textured and alive.
  • Fennel turns sweet and tender in the oven, balancing the richness of the fish beautifully.
  • It's elegant enough for company but easy enough for a solo Tuesday night treat.
02 -
  • Don't skip toasting the pangrattato in a pan first; baking it directly on the fish won't give you the same deep, nutty crunch.
  • If your fennel slices are thick, they won't soften in time, so aim for thin, even pieces with a sharp knife or mandoline.
  • Halibut cooks fast, so check it at 12 minutes; overcooked fish turns rubbery and dry, and there's no coming back from that.
03 -
  • Use a microplane to zest the lemon directly over the pangrattato for maximum fragrance and oil release.
  • Press the topping onto the fish with the back of a spoon so it forms a crust instead of sliding off when you serve.
  • If your breadcrumbs are browning too fast in the pan, lower the heat and keep stirring; patience here pays off in even color and crunch.
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