Baked Halibut With Fennel Pangrattato (Print)

Tender halibut baked with fennel and topped with crispy lemon-walnut pangrattato in just 30 minutes.

# What You Need:

→ 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

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

# Directions:

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 lemon juice, season with salt and pepper, and 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 (about 3 minutes). Stir in walnuts and toast for 1 minute. Remove from heat and mix in parsley and remaining lemon zest.
05 - Top the halibut fillets with the walnut pangrattato mixture, pressing lightly to ensure 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.

# Helpful Hints:

01 -
  • It looks and tastes impressive but comes together in the time it takes to preheat the oven and chop a few things.
  • The pangrattato adds a nutty crunch that makes every bite feel complete, like the dish has layers even though it's simple.
  • Fennel becomes sweet and tender when baked, so even people who think they don't like it end up asking for seconds.
02 -
  • Don't walk away from the skillet when toasting the breadcrumbs, they 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 in the dish or the topping will slide right off during baking.
  • If your fennel slices are thick, they won't soften in time, so aim for paper thin rounds or use a mandoline if you have one.
03 -
  • If your breadcrumbs are store bought and too fine, pulse rustic bread in a food processor for a coarser texture that crisps up better.
  • Add a pinch of red pepper flakes to the pangrattato if you like a little heat, it plays beautifully with the lemon and walnuts.
  • Let the fish sit at room temperature for ten minutes before baking so it cooks more evenly and stays tender in the center.
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