Pin it My neighbor brought me fennel from her garden on a Thursday morning, and I had no idea what to do with it until I spotted the halibut at the fishmonger that afternoon. The combination felt instinctive, almost obvious once I held both in my hands. I tossed together a lemony breadcrumb topping because I had stale bread on the counter, and the walnuts were purely because I'd bought too many for a salad earlier that week. What came out of the oven looked like something you'd order at a bistro, and it took less time than waiting for delivery.
I made this for a small dinner party once, and everyone went quiet after the first bite, which is either the best compliment or a sign something went very wrong. Thankfully, it was the former. One friend said it tasted like vacation, which I think meant the lemon and olive oil reminded her of Greece. I didn't correct her, even though I was just trying to use up fennel.
Ingredients
- Halibut fillets: Their mild sweetness and firm texture make them perfect for baking without drying out, and they hold up beautifully under the crunchy topping.
- Fennel bulb: Slice it as thinly as you can so it softens quickly in the oven and releases its subtle anise flavor without overpowering the fish.
- Lemon: Both the zest and juice are essential here, the zest goes into the topping for brightness, and the juice keeps everything moist and vibrant.
- Fresh breadcrumbs: Use day old rustic bread if you have it, the texture is coarser and crisps up better than store bought crumbs.
- Walnuts: Chop them finely so they toast evenly and blend into the pangrattato without creating big chunks that fall off the fish.
- Garlic: Just one clove is enough, it perfumes the breadcrumbs as they toast without becoming harsh or bitter.
- Parsley: Fresh parsley adds a clean herbal note that balances the richness of the walnuts and olive oil.
- Olive oil: Use a good quality one since it's doing double duty, drizzling over the fish and toasting the breadcrumbs.
Instructions
- Prep the oven and dish:
- Get your oven to 200°C and rub a little olive oil around your baking dish so the fennel doesn't stick. This step takes two minutes and sets you up for an easy cleanup later.
- Layer the fennel base:
- Spread the sliced fennel across the bottom of the dish, drizzle it with olive oil and half the lemon juice, then season lightly. The fennel will soften and almost caramelize underneath the fish, soaking up all those juices.
- Arrange the halibut:
- Lay the fillets on top of the fennel, drizzle with the remaining oil and lemon juice, and season again with salt, pepper, and half the lemon zest. Don't skip the zest, it makes the whole dish smell incredible.
- Toast the pangrattato:
- Warm olive oil in a skillet over medium heat, add the garlic and breadcrumbs, and stir constantly until they turn golden, about three minutes. Toss in the walnuts for one more minute, then pull it off the heat and mix in the parsley and remaining zest.
- Top and bake:
- Spoon the walnut mixture over each fillet and press it down gently so it sticks. Slide the dish into the oven and bake for twelve to fifteen minutes, until the fish flakes easily and the topping is crisp and golden.
- Serve hot:
- Pull it out, let it rest for a minute, then serve with a scattering of extra parsley or fennel fronds if you kept any. The contrast between the tender fish and crunchy topping is what makes this work.
Pin it My dad, who claims he doesn't like fish unless it's battered and fried, ate two servings of this and asked if I'd make it again for his birthday. That's when I knew it wasn't just a good recipe, it was a keeper. Sometimes the best meals are the ones that surprise you, that come together on a whim and end up meaning more than you expected.
Choosing Your Fish
Halibut is gorgeous here, but it's not always easy to find or afford, and that's completely fine. Cod and haddock both work beautifully, they're flaky and mild and hold up under the topping without falling apart. Sea bass is another great option if you want something a little richer and more delicate. Just make sure whatever you choose is skinless and relatively even in thickness so it cooks at the same rate.
What to Serve Alongside
This dish is rich enough to stand on its own with just a simple green salad dressed in lemon vinaigrette, but steamed baby potatoes or roasted asparagus make it feel more like a full dinner. I've also served it with crusty bread to soak up the lemony juices at the bottom of the baking dish, which is honestly the best part. A crisp white wine like Sauvignon Blanc or Vermentino cuts through the richness and makes the whole meal feel elegant without trying too hard.
Making It Your Own
You can swap the walnuts for almonds or hazelnuts if that's what you have, and the parsley can easily become basil or dill depending on your mood. If you're not a fennel person, thinly sliced zucchini or cherry tomatoes work as a base, though you'll lose that sweet, anise-like flavor that makes this version special. The pangrattato is also fantastic on roasted vegetables or pasta, so make extra if you're feeling ambitious.
- Toast the breadcrumbs a day ahead and store them in an airtight container so dinner comes together even faster.
- Use a fish spatula to serve, it slides under the fillets without breaking them apart.
- Leftovers reheat surprisingly well in a low oven, just cover the dish with foil so the topping doesn't dry out.
Pin it This is the kind of recipe that makes you feel capable, like you've mastered something restaurant worthy without breaking a sweat. I hope it becomes one of those dishes you turn to when you want to impress someone, or just treat yourself to something special on a random weeknight.
Recipe Q&A
- → Can I substitute another fish for halibut?
Yes, cod, haddock, or sea bass work beautifully as alternatives. Choose firm white fish fillets of similar thickness to ensure even cooking.
- → What is pangrattato?
Pangrattato is an Italian-style toasted breadcrumb mixture, often enriched with herbs, nuts, and citrus zest. It adds a crunchy contrast to tender fish or pasta dishes.
- → How do I know when the halibut is fully cooked?
The fish should be opaque throughout and flake easily when tested with a fork. Internal temperature should reach 63°C (145°F) for food safety.
- → Can I prepare the pangrattato ahead of time?
Yes, you can toast the breadcrumb mixture up to 2 days ahead and store it in an airtight container at room temperature. Add fresh parsley and lemon zest just before using.
- → What should I serve alongside this dish?
A crisp green salad, steamed baby potatoes, or roasted vegetables complement the fish beautifully. For wine, try a chilled Sauvignon Blanc or Vermentino.
- → Can I make this gluten-free?
Yes, simply substitute gluten-free breadcrumbs for the regular breadcrumbs. Ensure all other ingredients are certified gluten-free if serving someone with celiac disease.