Baked Halibut Fennel Lemon Pangrattato (Printable)

Tender halibut baked with aromatic fennel, crowned with a crunchy lemon-walnut topping. A quick, elegant fish entrée.

# What You'll Need:

→ Fish & Vegetables

01 - 4 halibut fillets (about 6 ounces 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 ounces fresh breadcrumbs (from rustic bread)
07 - 1.5 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 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.

# Expert Suggestions:

01 -
  • The pangrattato creates this incredible texture contrast that makes restaurant-style fish completely achievable at home
  • Everything bakes on one sheet pan, so the cleanup matches the effort level which is to say, almost nonexistent
  • Fennel mellows into something sweet and subtle in the oven, converting even the skeptics in about fifteen minutes flat
02 -
  • Dont let your pangrattato burn in the skillet because it goes from perfectly golden to bitter in seconds
  • Press the topping firmly onto the fish or it will slide off during baking and youll lose that beautiful crust
  • The fish continues cooking slightly after you pull it from the oven, so err on the side of slightly underdone
03 -
  • Cut your own breadcrumbs from day-old bread and store them in the freezer so you're always ready to make pangrattato
  • Slice the fennel as thinly as you possibly can because paper-thin pieces almost disappear into the dish
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