Baked Halibut With Fennel Lemon

The smell of fennel roasting always brings me back to a tiny bistro in Nice where I watched the chef layer fish over vegetables like he was building something precious. I came home determined to recreate that simplicity, that brightness. Halibut became my canvas, and this walnut pangrattato—crispy, lemony, unexpected—turned a Tuesday dinner into something I actually looked forward to. It's not fussy, but it feels special every single time.

I made this for my sister the night before she moved across the country. We didn't say much, just passed the dish back and forth, scraping up every bit of topping and fennel. She texted me a week later asking for the recipe, and I knew it had become one of those meals that meant more than the ingredients. Sometimes you need food that holds a moment gently.

Ingredients

• Halibut fillets (about 170 g each), skinless: Halibut is meaty and mild, forgiving if you're nervous about fish, and it doesn't fall apart when you serve it.
• Fennel bulb, thinly sliced: Slice it as thin as you can manage so it softens completely and turns almost jammy underneath the fish.
• Lemon, zested and juiced: Zest first, juice second, and save a few shavings of zest for garnish if you're feeling fancy.
• Olive oil: Use something you'd happily dip bread into, nothing too grassy or it'll compete with the fennel.
• Salt and freshly ground black pepper: Season in layers, not all at once, so every bite has balance.
• Fresh breadcrumbs (from rustic bread): Stale bread works best here, torn and pulsed until coarse, not sandy.
• Walnuts, finely chopped: Toast them just until fragrant or they'll taste bitter, learned that the hard way.
• Garlic clove, finely minced: Mince it small so it melts into the breadcrumbs and doesn't scorch.
• Fresh parsley, chopped: Flat-leaf parsley has more flavor and won't turn the topping into a grassy mess.

Instructions

Get the oven ready:

Preheat to 200°C (400°F) and lightly oil a baking dish that fits all four fillets without crowding. You want them to cook evenly, not steam.

Build the fennel base:

Scatter the sliced fennel across the dish, drizzle with 1 tablespoon olive oil and half the lemon juice, then season with salt and pepper. This becomes the silky, sweet foundation.

Nestle the fish:

Lay the halibut fillets on top of the fennel, drizzle with the remaining olive oil and lemon juice, season again, and sprinkle with half the lemon zest. Don't skip the zest, it brightens everything.

Make the pangrattato:

Warm 2 tablespoons olive oil in a skillet over medium heat, add the garlic and breadcrumbs, and stir constantly until golden and crisp, about 3 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 lightly so it sticks. Bake for 12 to 15 minutes until the fish is opaque and flakes easily, and the topping is deeply golden.

Serve warm:

Plate it immediately, maybe with a few fennel fronds or extra parsley scattered on top. The fennel underneath should be tender and glossy.

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The first time I brought this to a dinner party, someone asked if I'd trained in a professional kitchen. I laughed because I'd barely remembered to set a timer. But that's the magic of a dish that looks complicated and tastes bright—it makes you feel like you know what you're doing, even when you're winging it.

Choosing Your Fish

Halibut is ideal because it holds its shape and has a clean, sweet flavor that doesn't fight with the lemon or fennel. But cod, haddock, or sea bass work beautifully if halibut isn't available or your budget says no. Just make sure the fillets are similar in size so they cook evenly, and pat them dry before seasoning or they'll steam instead of bake.

What to Serve Alongside

I usually keep it simple with a handful of arugula dressed in olive oil and lemon, or steamed baby potatoes tossed with butter and dill. The fish is rich enough that you don't need much, and anything too heavy will dull the brightness. A chilled Sauvignon Blanc or Vermentino cuts through the walnuts and mirrors the citrus perfectly.

Making It Your Own

This recipe is forgiving and loves a little improvisation. Swap the walnuts for almonds or hazelnuts if that's what you have. Add a pinch of red pepper flakes to the pangrattato if you want a gentle kick. If fennel isn't your thing, thinly sliced zucchini or leeks work too, though you'll lose that anise sweetness.

• Try stirring a tablespoon of capers into the fennel for a briny punch.
• Use panko instead of fresh breadcrumbs if you want extra crunch, just toast it a little longer.
• Leftover pangrattato keeps for two days and is incredible on pasta, roasted vegetables, or scrambled eggs.

Save

This is the kind of meal that makes you feel capable, like you've cracked some secret code to weeknight elegance. Serve it with confidence, pour something cold, and let the fennel and lemon do the talking.

Recipe FAQs

→ Can I substitute another fish for halibut?

Yes, cod, haddock, or sea bass work beautifully in this preparation. Choose firm, white-fleshed fish fillets of similar thickness to ensure even cooking.

→ What is pangrattato and how do I make it crispy?

Pangrattato is Italian crispy breadcrumbs. Toast fresh breadcrumbs in olive oil over medium heat, stirring constantly until golden. The key is using fresh breadcrumbs from rustic bread and not rushing the toasting process.

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

The fish is done when it becomes opaque throughout and flakes easily with a fork. It should reach an internal temperature of 63°C (145°F) and take about 12-15 minutes at 200°C.

→ Can I prepare any components ahead of time?

You can slice the fennel and prepare the pangrattato mixture several hours ahead. Store them separately in the refrigerator, then assemble and bake just before serving for best results.

→ What side dishes pair well with this halibut?

A crisp green salad, steamed baby potatoes, or roasted asparagus complement the dish beautifully. For wine, try a chilled Sauvignon Blanc or Vermentino to enhance the citrus and fennel flavors.

→ Can I use dried breadcrumbs instead of fresh?

Fresh breadcrumbs create a lighter, crunchier texture that's ideal for pangrattato. Dried breadcrumbs can work in a pinch but may result in a denser topping. Pulse rustic bread in a food processor for best results.