Baked Halibut With Fennel Lemon (Printable)

Tender halibut with fennel, topped with crispy lemon-walnut pangrattato. Ready in just 30 minutes for an elegant dinner.

# Ingredient List:

→ 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 (Crunchy Topping)

06 - 2.1 ounces fresh breadcrumbs from rustic bread
07 - 1.4 ounces walnuts, finely chopped
08 - 1 garlic clove, finely minced
09 - 2 tablespoons fresh parsley, chopped
10 - 2 tablespoons olive oil

# How to Prepare:

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, approximately 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 to 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 Advice:

01 -
  • It tastes like you spent hours in the kitchen but you're done in half the time it takes to watch a sitcom.
  • The walnut pangrattato adds a nutty crunch that makes plain baked fish feel like a celebration.
  • Fennel sweetens as it bakes and soaks up all the lemony pan juices, turning into something almost caramelized.
  • It's elegant enough for guests but forgiving enough for a Tuesday night when you just want something good.
02 -
  • Don't skip toasting the breadcrumbs separately, raw crumbs on top of fish turn soggy and bland instead of crispy and nutty.
  • Pat the halibut dry with paper towels before placing it in the dish or the moisture will steam instead of roast.
  • If your fennel slices are thick, they won't soften in time, so aim for thin, almost translucent ribbons with a sharp knife or mandoline.
03 -
  • Use a microplane to zest the lemon directly over the dish so the oils spray where they're needed and nothing goes to waste.
  • Press the pangrattato onto the fish gently but firmly, it helps it stay put when you serve and ensures every bite has some crunch.
  • Let the fish rest for a minute after it comes out of the oven, it finishes cooking gently and the juices redistribute instead of running all over the plate.
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