Baked Halibut With Fennel Lemon (Printer-friendly)

Tender halibut with fennel and crunchy lemon-walnut pangrattato. Ready in 30 minutes for an elevated meal.

# Required Ingredients:

→ 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 (Crunchy Topping)

06 - 2 cups fresh breadcrumbs from rustic bread
07 - 1.5 cups walnuts, finely chopped
08 - 1 garlic clove, finely minced
09 - 2 tablespoons fresh parsley, chopped
10 - 2 tablespoons olive oil

# How-To Steps:

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, approximately 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 to 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.

# Expert Suggestions:

01 -
  • It looks and tastes like a restaurant dish but uses just one pan and minimal effort.
  • The walnut pangrattato adds a satisfying crunch that balances the tender fish perfectly.
  • Everything cooks in under 30 minutes, making it ideal for busy weeknights that still deserve something special.
  • The fennel mellows and sweetens as it bakes, giving the dish an elegant aromatic base.
02 -
  • Pat the halibut fillets completely dry before seasoning or they'll steam instead of bake, and the pangrattato won't stick.
  • Toast the breadcrumbs and walnuts separately if you're nervous about timing; you can combine them at the end without risk.
  • If your fillets are uneven in thickness, fold the thinner tail ends under so everything cooks at the same rate.
03 -
  • Make extra pangrattato and store it in the freezer; it's incredible on roasted chicken, pasta, or even scrambled eggs.
  • Add a pinch of chili flakes to the breadcrumb mixture if you like a hint of heat with your citrus and nuts.
  • Use a mandoline to slice the fennel paper-thin for the most elegant, melt-in-your-mouth texture.
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