Baked Halibut Fennel Lemon Pangrattato

The first time I made pangrattato, I couldn't believe something so simple could transform a dish completely. My Italian neighbor had watched me toss stale bread one too many times and finally marched over with a skillet and some wisdom. Now I keep a bag of breadcrumbs in the freezer specifically for this crunchy, lemony topping that makes weeknight fish feel like a celebration.

Last Tuesday, I served this to my brother who claims he doesn't like fish. He picked at the pangrattato first, then tried a bite of the halibut, and finally asked if there were seconds. The fennel creates this incredible aromatic bed that steams the fish while it bakes, keeping everything impossibly moist. I've started doubling the topping just because everyone fights over the crispy bits.

Ingredients

• Halibut fillets: Choose firm, opaque pieces without any gray discoloration for the best texture
• Fennel bulb: Thin slices become tender and sweet, creating a natural aromatic steaming bed
• Fresh breadcrumbs: Rustic sourdough or country bread gives the best crunch and absorbs flavors beautifully
• Walnuts: Toast them lightly beforehand if you want an even deeper nutty flavor
• Lemon: Both zest and juice are essential for that bright, fresh note that cuts through the rich fish
• Garlic: Finely mince it so it distributes evenly without any harsh raw bites
• Fresh parsley: Flat-leaf brings a clean, peppery freshness that balances everything

Instructions

Prepare the baking dish:

Preheat your oven to 200°C and oil a baking dish that will fit the fish snugly in one layer. This helps everything cook evenly and keeps the juices concentrated around the fillets.

Layer the fennel:

Scatter those thin fennel slices across the bottom of your dish. Drizzle with half the olive oil and lemon juice, then season with a light hand because the fish will get its own seasoning.

Position the halibut:

Nestle the fillets right on top of the fennel bed. Drizzle them with the remaining oil and lemon juice, season generously, and sprinkle with half that lemon zest.

Make the pangrattato:

Heat olive oil in a skillet and add your garlic and breadcrumbs. Stir constantly until they turn golden and crisp, then fold in the walnuts for one more minute of toasting. Remove from heat and stir in the parsley and remaining zest.

Top and bake:

Press that fragrant walnut mixture onto each fillet so it sticks. Bake for 12 to 15 minutes until the fish flakes easily and the topping is deeply golden and crunchy.

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This has become my go-to when friends drop by unexpectedly. The aroma of fennel and toasting walnuts fills the kitchen before I even put the fish in the oven, and people always assume I've been cooking for hours. Last week my friend asked for the recipe before she'd even finished her first bite.

Choosing the Right Fish

Halibut holds up beautifully here because it's firm and meaty, but I've made this with cod and sea bass when halibut wasn't available. The key is choosing fillets that are roughly the same thickness so they finish cooking together. Thinner pieces might need a minute or two less time.

Making Ahead

You can slice the fennel and mix the pangrattato components (minus the final parsley) several hours ahead. I've even prepped the entire dish up to the baking step, leaving it covered on the counter while guests arrive. Just don't add the topping until right before it goes into the oven or it will lose its crunch.

What to Serve Alongside

This fish feels substantial enough that I often just pair it with a simple green salad dressed with nothing more than olive oil and vinegar. When I want something more filling, steamed baby potatoes or roasted asparagus work beautifully without competing with the flavors.

• A crisp white wine cuts through the richness perfectly
• Keep side dishes simple so the fish remains the star
• Crusty bread for sopping up those fennel-infused juices

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There's something deeply satisfying about a dish that looks impressive but comes together with such ease. The way the fennel softens and sweetens alongside the fish feels almost like magic, and that walnut crust makes everyone feel special.

Recipe FAQs

→ Can I use a different fish?

Yes, cod, haddock, or sea bass are excellent substitutes for halibut in this preparation. Adjust cooking time slightly based on the thickness of your chosen fish.

→ What is pangrattato?

Pangrattato is a flavorful, crunchy topping often referred to as "poor man's Parmesan." It's typically made from toasted breadcrumbs, garlic, herbs, and sometimes nuts, providing a wonderful textural contrast.

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

Halibut is fully cooked when it becomes opaque throughout and flakes easily with a fork. For a 170g fillet, this usually takes 12-15 minutes at 200°C (400°F).

→ Can I prepare any part of this dish in advance?

You can pre-slice the fennel and prepare the pangrattato mixture ahead of time. Store the pangrattato in an airtight container at room temperature and assemble the dish just before baking.

→ What are some good serving suggestions?

This dish pairs beautifully with a crisp green salad, steamed asparagus, or simple baby potatoes. For wine, a chilled Sauvignon Blanc or Vermentino complements the flavors wonderfully.

→ Is this dish suitable for gluten-free diets?

The pangrattato contains breadcrumbs. To make it gluten-free, substitute with gluten-free breadcrumbs or a nut-based topping like extra chopped walnuts and herbs.