Baked Halibut With Fennel Walnut (Printable Version)

Tender halibut with fennel and crunchy lemon-walnut topping. Restaurant-quality in 30 minutes.

# List of Ingredients:

→ 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 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

# How-To Steps:

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 (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 12-15 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 Suggestions:

01 -
  • The pangrattato gives you that satisfying crunch without any frying or mess.
  • It looks impressive enough for guests but comes together faster than most pasta dishes.
  • The fennel does all the work, turning sweet and tender while the fish stays moist on top.
  • Cleanup is shockingly easy since everything bakes in one dish.
02 -
  • Don't skip the step of toasting the breadcrumbs in the pan first, baking them raw on the fish leaves them pale and chewy instead of crisp.
  • Watch the garlic closely when you add it to the hot oil, it can go from fragrant to burnt in seconds and ruin the whole topping.
  • If your fennel slices are thicker than a few millimeters, the fish will finish before they soften, so take your time with a sharp knife or mandoline.
03 -
  • Let the fish sit at room temperature for 10 minutes before baking so it cooks more evenly and stays tender in the center.
  • Use a microplane to zest the lemon directly over the dish so you catch all those fragrant oils that would otherwise stick to the cutting board.
  • If your pangrattato starts to brown too quickly in the oven, tent the dish loosely with foil for the last few minutes.
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