Baked Halibut Fennel Lemon Pangrattato (Printer Friendly)

Tender baked halibut, aromatic fennel, and crunchy lemon-walnut pangrattato. A vibrant, restaurant-worthy fish meal in under 30 minutes.

# What You Need:

→ Fish & Vegetables

01 -
02 -
03 -
04 -
05 -

→ Pangrattato (Crunchy Topping)

06 -
07 -
08 -
09 -
10 -

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

# Pro Advice:

01 -
  • The contrast between tender halibut and crisp walnut topping makes every bite interesting
  • Ready in 30 minutes but tastes like something from a proper restaurant kitchen
  • Fennel mellows into sweet, fragrant ribbons that even self-proclaimed fennel skeptics enjoy
02 -
  • Don't overcrowd the pangrattato in the skillet or it will steam instead of crisp up
  • The breadcrumbs continue to crisp on the fish, so pull them from the pan just before they look completely done
  • Fennel fronds make a beautiful garnish that hints at what's underneath
03 -
  • Use a microplane for the lemon zest to avoid any bitter white pith
  • Let the pangrattato cool slightly before topping the fish so it doesn't slide off
Go Back