Save Last Tuesday, I stood in my kitchen debating whether to order takeout yet again when I spotted a beautiful halibut fillet in the fridge I'd completely forgotten about. The fennel bulb on the counter looked like it needed purpose, and honestly, sometimes the best dinners happen when you just start throwing things together without overthinking. Thirty minutes later, my kitchen smelled like lemon and toasted walnuts, and I was eating something that felt decidedly un-Tuesday-night-like. The crunch against the tender fish made me pause mid-bite and actually pay attention to my dinner.
My sister came over unexpectedly that evening, and I nearly apologized for the simple dinner until she took her first bite and went quiet. We ended up sitting at the counter much longer than planned, picking at the extra topping and talking about how some dishes just hit different when they're not trying too hard. She asked for the recipe before she even put her fork down, which is basically the highest compliment she knows how to give.
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Ingredients
- Halibut fillets: This fish holds up beautifully to baking and stays tender while supporting that substantial topping
- Fennel bulb: Thin slicing is key here because it softens and sweetens as it roasts beneath the fish
- Fresh breadcrumbs: Rustic bread gives you better texture and structure than anything pre-packaged could ever offer
- Walnuts: Toast these with the breadcrumbs so they get nutty and fragrant without any bitterness
- Lemon: You need both the bright zest and the juice to cut through the rich topping and balance the dish
- Garlic: Minced finely so it distributes evenly through the pangrattato without any harsh raw spots
- Fresh parsley: Adds a fresh green note that wakes everything up right before serving
- Olive oil: Don't skimp here because it carries all the flavors and helps that topping get properly golden
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Instructions
- Get your oven ready:
- Preheat to 200°C and oil a baking dish that will fit everything in a single layer without crowding
- Prep the fennel bed:
- Scatter your sliced fennel across the dish, drizzle with half the olive oil and lemon juice, and season with salt and pepper
- Position the fish:
- Lay the halibut on top, drizzle with remaining oil and lemon juice, season again, and sprinkle with half the lemon zest
- Make the pangrattato:
- Warm olive oil in a skillet, add garlic and breadcrumbs, stir until golden and crisp, then toss in walnuts for a final minute
- Finish the topping:
- Remove from heat and stir in parsley and remaining lemon zest until everything is fragrant and well combined
- Top and bake:
- Press the pangrattato onto the fish and bake for 12 to 15 minutes until the fish flakes and the topping is golden
Save This has become my go-to when I want dinner to feel special but refuse to spend hours in the kitchen. Something about the combination of textures and flavors makes people slow down and actually enjoy their meal, which is really all any of us want from food anyway.
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Making It Your Own
I've swapped cod and sea bass when halibut felt too indulgent for a random Wednesday, and honestly, the method works beautifully with any firm white fish. The pangrattato itself has endless variations if you want to play around.
Serving Suggestions
A crisp green salad with an acidic dressing cuts through the richness perfectly, and steamed baby potatoes soak up those lemon juices on the plate. Sometimes I just serve it with good bread because that's all the side dish you really need.
Wine Pairing
Sauvignon Blanc and Vermentino both work here, but honestly any bright white with good acid will complement the dish. You want something that can stand up to the walnuts while refreshing your palate between bites.
- Make extra pangrattato because people will want to sprinkle more on their portion
- Set your zester out before you start because youll need zest twice during prep
- Let the baking dish sit for a couple of minutes before serving so the juices settle
Save Good food doesn't need to be complicated, and sometimes the simplest combinations are the ones that end up surprising you the most.
Recipe FAQs
- → Can I use a different fish instead of halibut?
Yes, halibut can be swapped for other firm white fish like cod, haddock, or sea bass. Adjust baking time slightly based on the thickness of the fillet to ensure it's cooked through but not dry.
- → How do I get the pangrattato really crispy?
Ensure your skillet is at medium heat and the olive oil is warm before adding breadcrumbs. Stir continuously until golden and crisp. Using fresh, slightly rustic breadcrumbs also helps achieve a better texture than very fine, dry ones.
- → What can I serve alongside this dish?
This fish pairs wonderfully with a crisp green salad, steamed baby potatoes, or even some roasted asparagus. A light rice pilaf would also complement the flavors well without overpowering them.
- → Can I prepare any parts of this dish ahead of time?
You can slice the fennel and chop the walnuts and parsley in advance. The pangrattato mixture can also be prepared a few hours ahead and stored at room temperature, then reheated briefly in the skillet before topping the fish.
- → What's the best way to tell if the halibut is cooked?
The halibut is done when it turns opaque throughout and flakes easily with a fork at its thickest part. Avoid overcooking, as it can make the fish dry. The total baking time is usually 12-15 minutes for typical fillet thickness.
