Baked Halibut With Fennel and Lemon (Printable)

Tender halibut with fennel and crispy lemon-walnut topping. Restaurant-quality meal ready in just 30 minutes.

# What Goes In:

→ Fish & Vegetables

01 - 4 halibut fillets, skinless, approximately 6 ounces 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 Topping

06 - 2.1 ounces fresh breadcrumbs from rustic bread
07 - 1.4 ounces walnuts, finely chopped
08 - 1 garlic clove, finely minced
09 - 2 tablespoons fresh parsley, chopped
10 - 2 tablespoons olive oil

# How to Make It:

01 - Preheat oven to 400°F. Lightly oil a baking dish large enough to hold the fish fillets in a single layer.
02 - Scatter 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 halibut fillets on top of the fennel. Drizzle with remaining olive oil and remaining lemon juice, then 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, approximately 3 minutes. Stir in walnuts and toast for 1 minute. Remove from heat and fold in parsley and remaining lemon zest.
05 - Distribute walnut pangrattato mixture evenly over halibut fillets, pressing lightly to ensure proper adhesion.
06 - Bake for 12 to 15 minutes until fish is opaque and flakes easily with a fork and topping is golden brown.
07 - Serve immediately, garnished with additional fresh parsley or fennel fronds if desired.

# Expert Advice:

01 -
  • It looks and tastes like something you'd order at a bistro, but you can make it on a Wednesday without breaking a sweat.
  • The walnut pangrattato adds a nutty crunch that transforms mild fish into something you actually crave.
  • Fennel mellows and sweetens as it bakes, turning skeptics into believers every single time.
02 -
  • Watch the pangrattato like a hawk, breadcrumbs go from golden to burnt in about thirty seconds and there's no coming back from that.
  • Pat the halibut dry with paper towels before placing it on the fennel, or the moisture will steam the fish instead of letting it bake.
  • If your fennel slices are thicker than a coin, they won't soften in time and you'll end up with crunchy bits that feel out of place.
03 -
  • Toast your walnuts separately for a minute before adding them to the breadcrumbs, it deepens their flavor and makes the whole topping taste more complex.
  • If the pangrattato starts to brown too quickly in the oven, tent the dish loosely with foil for the last few minutes so the fish finishes cooking without burning the topping.
  • Save any leftover pangrattato in the fridge, it's incredible sprinkled over pasta, salads, or roasted vegetables the next day.
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