Baked Halibut With Fennel and Lemon

My neighbor brought me a bulb of fennel from her garden last spring, and I had no idea what to do with it. I'd walked past it a hundred times at the market, always intrigued by its wispy fronds but never brave enough to buy it. That night, I had halibut defrosting and a hunch that something crispy and bright would pull it all together. What came out of the oven that evening wasn't just dinner, it was the kind of meal that makes you sit up straighter at the table.

I made this for my brother when he visited in June, mostly to show off. He's the kind of person who notices when you've put in effort, and I wanted him to see I'd learned a thing or two. He took one bite, looked up, and said it tasted like vacation. I've been chasing that compliment ever since.

Ingredients

• Halibut fillets: Their firm, flaky texture holds up beautifully under a crunchy topping, and they don't fall apart when you serve them, which matters more than you think.
• Fennel bulb: Slice it thin so it softens quickly in the oven and becomes sweet and tender, not fibrous or sharp.
• Lemon: Both the zest and juice do the work here, brightening the fish and cutting through the richness of the walnuts and oil.
• Olive oil: Use something you'd actually want to taste, because it coats everything and carries flavor into every bite.
• Fresh breadcrumbs: Tear up good rustic bread and pulse it yourself if you can, the texture is fluffier and crisps up better than store bought.
• Walnuts: Chop them finely so they toast evenly and blend into the breadcrumbs instead of sitting on top in clumps.
• Garlic: Mince it small and watch it closely in the pan, because burnt garlic will ruin the whole topping in seconds.
• Fresh parsley: It adds a grassy freshness that balances the richness and makes the dish feel alive, not heavy.

Instructions

Prep the oven and dish:

Preheat to 200°C and oil your baking dish lightly so the fennel doesn't stick. This step sets you up for an easy cleanup later.

Layer the fennel base:

Scatter the sliced fennel evenly across the dish, drizzle with olive oil and half the lemon juice, then season it. The fennel will steam underneath the fish and become impossibly tender.

Arrange the fish:

Lay the halibut fillets on top of the fennel, drizzle with more oil and lemon juice, season again, and sprinkle with half the lemon zest. Don't skip the zest, it's where the magic hides.

Toast the pangrattato:

Warm olive oil in a skillet over medium heat, add garlic and breadcrumbs, and stir until golden and crisp, about three minutes. Toss in the walnuts for one more minute, then remove from heat and mix in parsley and the rest of the lemon zest.

Top the fish:

Spoon the walnut mixture over each fillet and press it lightly so it sticks. This crust is what makes people remember the dish.

Bake until perfect:

Slide the dish into the oven for 12 to 15 minutes, until the fish flakes easily and the topping is deeply golden. The smell will tell you when it's ready.

Serve with care:

Plate immediately and garnish with extra parsley or fennel fronds if you have them. This dish doesn't wait well, it's best straight from the oven.

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The first time I served this to friends, someone asked if I'd taken a cooking class. I hadn't, but I didn't correct them right away. There's something about a dish that looks this composed, this intentional, that makes people assume you know what you're doing. Maybe that's when I started to believe it myself.

Choosing Your Fish

Halibut is beautiful here, but it's not always easy to find or afford. Cod and haddock both work wonderfully, they're milder and a bit more forgiving if you overcook them slightly. Sea bass is lovely too, a little richer and more delicate, but it cooks faster so keep an eye on the timer. Whatever you choose, make sure the fillets are similar in thickness so they finish at the same time.

What to Serve Alongside

This fish doesn't need much competition on the plate. A crisp green salad with a sharp vinaigrette cuts through the richness, or steamed baby potatoes tossed in butter and dill make it feel more like a full meal. I've also served it with roasted asparagus in early spring, and the flavors played together like they'd been planning it all along. Keep it simple and let the fish stay center stage.

Make It Your Own

Once you've made this a couple of times, start experimenting. Swap the walnuts for almonds or hazelnuts if that's what you have. Add a pinch of red pepper flakes to the pangrattato if you like a little heat. I've even stirred in a spoonful of capers once when I was feeling bold, and it worked beautifully.

• Try orange zest instead of lemon for a sweeter, more fragrant twist.
• Toss a handful of cherry tomatoes in with the fennel for extra color and acidity.
• Use panko if fresh breadcrumbs aren't available, just reduce the toasting time by a minute.

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This is the kind of recipe that makes you feel capable, like you've got something elegant and reliable in your back pocket for when it matters. I hope it does the same for you.

Recipe FAQs

→ Can I use a different type of fish instead of halibut?

Yes, you can substitute halibut with cod, haddock, or sea bass. Choose firm white fish fillets of similar thickness to ensure even cooking in the same timeframe.

→ What is pangrattato and can I make it ahead?

Pangrattato is Italian crispy breadcrumbs, often toasted with garlic and herbs. You can prepare it a few hours ahead and store at room temperature, then sprinkle over the fish just before baking.

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

The fish is done when it turns opaque throughout and flakes easily when tested with a fork. Internal temperature should reach 63°C (145°F). Avoid overcooking to keep it moist and tender.

→ What should I serve alongside this dish?

This pairs beautifully with steamed baby potatoes, crisp green salad, roasted asparagus, or sautéed greens. Keep sides simple to let the fish shine as the star of the plate.

→ Can I prepare the fennel layer in advance?

Yes, you can slice the fennel and arrange it in the baking dish up to 4 hours ahead. Cover and refrigerate, then bring to room temperature before adding the fish and baking.

→ Is there a gluten-free option for the pangrattato?

Absolutely. Use gluten-free breadcrumbs or substitute with ground almonds or crushed gluten-free crackers. The walnuts and lemon zest will still provide wonderful flavor and crunch.