Baked Halibut With Fennel Lemon (Print Version)

Halibut baked with fennel and topped with crunchy lemon-walnut pangrattato. Ready in 30 minutes for an elegant meal.

# What You’ll 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 Crunchy Topping

06 - 2 cups fresh breadcrumbs from rustic bread
07 - 1.5 cups walnuts, finely chopped
08 - 1 garlic clove, finely minced
09 - 2 tablespoons fresh parsley, chopped
10 - 2 tablespoons olive oil

# How-To:

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 for about 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 looks like you spent hours, but you'll be sitting down in thirty minutes with a glass of wine in hand.
  • The pangrattato adds crunch and richness without feeling heavy, and somehow makes you want to lick the plate.
  • Fennel sweetens as it bakes beneath the fish, soaking up all the lemony pan juices.
  • It's elegant enough for company but easy enough that you won't resent making it on a Wednesday.
02 -
  • Don't skip oiling the baking dish or the fennel will stick and tear when you serve it.
  • Watch the pangrattato closely, breadcrumbs go from golden to burnt in about twenty seconds.
  • If your fillets are thicker than 170 g, add a few extra minutes to the bake time and check with a fork.
03 -
  • Let the fish sit at room temperature for ten minutes before baking so it cooks evenly and stays tender.
  • Press the pangrattato firmly onto the fillets so it forms a crust instead of sliding off when you plate it.
  • If the topping browns too fast, tent the dish loosely with foil for the last few minutes.
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