Baked Halibut With Fennel Lemon

The smell of toasted walnuts and garlic hit me before the oven timer even went off. I'd bought halibut on a whim at the fishmonger, drawn in by its pearly sheen, but had no real plan beyond not wanting to ruin it. A jar of breadcrumbs sat open on the counter from another project, and that's when the idea clicked: something crunchy, something bright, something that wouldn't compete with the fish. The fennel was already in the crisper, half-forgotten, and suddenly the whole dish made sense in my head before I'd even preheated the oven.

I made this for my sister when she came over tired from work, skeptical that anything quick could feel special. She took one bite of the golden, garlicky crust and went quiet in that way people do when food surprises them. By the end of the meal, she'd scraped every bit of fennel from the pan and asked me to write it down for her. That's when I knew this one was a keeper, the kind of recipe you text to people unprompted.

Ingredients

• Halibut fillets: Their mild sweetness and firm texture hold up beautifully under a crunchy topping, and they don't fall apart when you plate them, which matters more than you'd think.
• Fennel bulb: Sliced thin, it softens and caramelizes slightly in the oven, losing any sharpness and turning almost buttery with a hint of anise.
• Lemon: Both zest and juice do double duty here, brightening the fish and the topping without making anything taste sour or one-note.
• Fresh breadcrumbs: Use bread with some personality, day-old sourdough or ciabatta works wonders, it toasts up crispier and tastes less flat than store-bought crumbs.
• Walnuts: Chopped fine, they add richness and a slight bitterness that plays off the lemon and balances the whole dish.
• Garlic: Just one clove, minced and toasted until fragrant, gives the pangrattato a warmth that ties everything together.
• Fresh parsley: Stirred in at the end, it keeps the topping from feeling heavy and adds a pop of green that looks as good as it tastes.
• Olive oil: Used twice, once to coat the fennel and fish, once to fry the breadcrumbs, so use something you'd happily dip bread into.

Instructions

Get the oven ready:

Preheat to 200°C and lightly oil your baking dish so nothing sticks later. It's the kind of step you don't notice until you skip it and regret it.

Layer the fennel base:

Scatter the fennel slices across the dish, drizzle with olive oil and half the lemon juice, then season with salt and pepper. This creates a aromatic bed that steams the fish gently from below.

Nestle the halibut:

Lay the fillets on top of the fennel, drizzle with the remaining oil and lemon juice, season again, and sprinkle with half the lemon zest. The fish should look glossy and ready, not dry or naked.

Toast the pangrattato:

Warm olive oil in a skillet over medium heat, add garlic and breadcrumbs, stirring constantly until golden and crisp, about three minutes. Toss in the walnuts for one more minute, then pull it off the heat and stir in parsley and the rest of the lemon zest.

Top and bake:

Spoon the walnut mixture over each fillet, pressing 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 deeply golden.

Serve hot:

Pull it out when it's still sizzling, garnish with extra parsley or feathery fennel fronds if you have them. Serve immediately while the topping is at its crunchiest.

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There was an evening when I plated this and realized I'd forgotten to buy a side dish entirely. It didn't matter. The lemony, garlicky pan juices soaked into the fennel made it feel complete, like the vegetables and fish were always meant to be together. My friend wiped the plate clean with bread and declared it perfect as-is, and I've never felt the need to add much since.

Choosing Your Fish

Halibut is ideal because it's meaty and mild, but I've made this with cod, haddock, and even sea bass when halibut prices climbed too high. The key is a firm white fish that won't fall apart under the weight of the topping. If your fillets are thin, check them a few minutes early, thicker cuts might need an extra two or three minutes in the oven.

Making the Pangrattato Shine

The first time I made pangrattato, I walked away from the pan for thirty seconds and came back to burnt garlic. Now I stand there, wooden spoon in hand, stirring constantly and watching the breadcrumbs go from pale to golden in what feels like seconds. The walnuts toast fast too, so pull the skillet off the heat the moment they smell nutty and warm. It's the difference between a topping that tastes intentional and one that tastes like an afterthought.

Serving and Pairing Ideas

This dish feels fancy but doesn't need much alongside it. A crisp green salad with a sharp vinaigrette cuts through the richness, or you can serve steamed baby potatoes if you want something more filling. I've poured a chilled Sauvignon Blanc with it more times than I can count, the citrus notes in the wine echo the lemon in the dish and make the whole meal feel cohesive.

• Serve with crusty bread to soak up the lemony pan juices, it's too good to waste.
• Leftover pangrattato keeps in an airtight container for two days and is incredible sprinkled over pasta or roasted vegetables.
• If fennel isn't your thing, try thinly sliced zucchini or leeks as the base, they'll soften and sweeten just the same.

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This is the kind of recipe that makes you look like you know what you're doing in the kitchen, even on nights when you're winging it. It's become my go-to when I want something that feels like an occasion without the stress, and it never lets me down.

Recipe FAQs

→ Can I substitute halibut with another fish?

Yes, cod, haddock, or sea bass work wonderfully as alternatives. Choose firm white fish fillets of similar thickness to ensure even cooking.

→ What is pangrattato and how is it different from breadcrumbs?

Pangrattato is Italian toasted breadcrumbs, typically enriched with garlic, herbs, and nuts. Unlike plain breadcrumbs, it's crisped in olive oil to create a flavorful, crunchy topping that adds texture and depth to dishes.

→ How do I know when the halibut is perfectly cooked?

The fish is done when it turns opaque white throughout and flakes easily with a fork. An internal temperature of 63°C (145°F) indicates proper doneness without overcooking.

→ Can I prepare the pangrattato topping in advance?

Absolutely. Toast the breadcrumb mixture up to 2 days ahead and store in an airtight container at room temperature. Add it to the fish just before baking for maximum crunch.

→ What side dishes pair well with this halibut?

Steamed baby potatoes, roasted asparagus, or a crisp green salad complement the dish beautifully. The light, citrus notes also pair wonderfully with grain salads or sautéed greens.

→ Is fresh fennel essential or can I use fennel seeds?

Fresh fennel bulb is recommended for its mild anise flavor and tender texture when baked. Fennel seeds provide a more concentrated flavor and won't offer the same vegetable base beneath the fish.