Baked Halibut With Fennel Pangrattato

The smell of toasted walnuts and lemon zest hit me the moment I pulled open the oven door, and I knew I'd stumbled onto something special. This dish came together on a Wednesday night when I was too tired for anything fussy but craving something that felt like more than just dinner. The halibut turned out tender and sweet, the fennel softened into silky ribbons, and that crunchy topping gave it the kind of texture you'd expect from a place with linen napkins. I've made it a dozen times since, and it still surprises me how something this simple can feel so complete.

I made this for my sister when she came over after a long shift at the hospital, and she looked at me like I'd performed magic. She kept asking what the crunchy bits were, scraping every last piece of pangrattato off her plate. We sat at the table longer than usual that night, talking over wine and the last bites of fennel. It wasn't planned as anything special, but it turned into one of those meals you remember not for the occasion, but for how easy and right it felt.

Ingredients

• Halibut fillets: Choose thick, even pieces so they cook at the same rate, and pat them dry before seasoning to help the topping stick and the fish brown lightly at the edges.
• Fennel bulb: Slice it as thin as you can manage, almost shaved, so it softens completely and practically melts into the baking dish.
• Lemon: Use both the zest and juice for a double hit of brightness that cuts through the richness of the fish and nuts beautifully.
• Fresh breadcrumbs: Make them from day-old rustic bread if you can, they toast up crispier and taste miles better than the boxed kind.
• Walnuts: Chop them fine so they blend into the breadcrumbs and create an even, crunchy crust that doesn't fall off when you serve.
• Garlic: Mince it well and watch it closely in the pan, it can go from golden to bitter in seconds.
• Fresh parsley: Stir it in at the end to keep its color bright and its flavor fresh, not cooked out.
• Olive oil: Use a good one here, it's in every layer of this dish and you'll taste the difference.

Instructions

Prep the oven and dish:

Preheat your oven to 200°C and lightly oil a baking dish that fits all four fillets without crowding. Give yourself a little room so the heat circulates evenly.

Layer the fennel base:

Scatter the sliced fennel across the bottom of the dish, drizzle with olive oil and half the lemon juice, then season with salt and pepper. This creates a flavorful bed that steams and flavors the fish as it bakes.

Arrange the halibut:

Lay the fillets on top of the fennel, drizzle with the remaining olive oil and lemon juice, and season again. Sprinkle half the lemon zest over the fish so it infuses as it cooks.

Toast the pangrattato:

Warm olive oil in a skillet over medium heat, add the garlic and breadcrumbs, and stir constantly until they turn golden and crisp, about three minutes. Toss in the walnuts for one more minute, then remove from heat and stir in the parsley and remaining zest.

Top the fish:

Spoon the walnut mixture evenly over each fillet, pressing gently so it sticks. This helps it form a crust instead of sliding off when you plate it.

Bake until done:

Slide the dish into the oven and bake for twelve to fifteen minutes, until the fish flakes easily and the topping is deeply golden. Don't overbake or the halibut will dry out.

Serve right away:

Plate the fillets with some of that tender fennel underneath, and garnish with extra parsley or fennel fronds if you have them. Serve hot while the topping is still crunchy.

Save

There was a night I served this to friends who claimed they didn't like fennel, and they went quiet after the first bite. One of them looked up and said, what is this vegetable, I want more of it. I didn't gloat, but I did smile into my wine glass. It's the kind of dish that changes minds without trying too hard, just by being itself.

Choosing Your Fish

Halibut is ideal because it's firm and mild, but cod, haddock, or sea bass work beautifully if that's what looks good at the market. I've even used thick flounder fillets in a pinch, though they cook a minute or two faster. Whatever you choose, look for fillets that are similar in size and thickness so they finish at the same time. If your pieces are uneven, tuck the thinner tail ends under themselves to create a more uniform shape.

Serving Suggestions

This pairs perfectly with a crisp green salad dressed simply in lemon and olive oil, or steamed baby potatoes tossed with butter and dill. I've also served it alongside roasted asparagus or sautéed greens when I want something a little heartier. A chilled Sauvignon Blanc or Vermentino is my go-to wine pairing, the acidity cuts through the richness and echoes the lemon. If you're not drinking, sparkling water with a wedge of lemon feels just as special.

Make-Ahead and Storage Tips

You can make the pangrattato a few hours ahead and leave it at room temperature until you're ready to bake. The fennel can be sliced and kept in a bowl of cold water in the fridge to stay crisp, just drain and pat it dry before using. Leftovers keep for a day in the fridge, though the topping loses some crunch when reheated.

• Reheat gently in a low oven to avoid drying out the fish.
• Store the pangrattato separately if you have extra, it's great sprinkled over pasta or roasted vegetables.
• This dish is best enjoyed fresh, but the flavors hold up well if you need to make it a few hours in advance and serve at room temperature.

Save

This is the kind of recipe I reach for when I want to feel like I'm taking care of someone, including myself. It's quick, it's bright, and it never fails to make dinner feel like an event.

Recipe FAQs

→ Can I substitute another fish for halibut?

Yes, cod, haddock, or sea bass work beautifully as alternatives. Choose firm white fish fillets of similar thickness to ensure even cooking in the 12-15 minute baking time.

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

Pangrattato is Italian toasted breadcrumbs. Toast fresh breadcrumbs in olive oil with garlic over medium heat, stirring constantly for 3 minutes until golden. Add walnuts for the final minute to prevent burning while achieving perfect crunch.

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

The fish is done when it turns opaque throughout and flakes easily with a fork. Internal temperature should reach 63°C (145°F). Avoid overbaking to maintain moisture and tender texture.

→ What sides pair well with this dish?

Serve with crisp green salad, steamed baby potatoes, roasted asparagus, or sautéed greens. The fennel base provides vegetable content, so lighter sides complement without overwhelming the delicate fish.

→ Can I prepare the pangrattato topping ahead of time?

Yes, prepare the walnut-breadcrumb mixture up to 2 days ahead and store in an airtight container at room temperature. This saves time and allows flavors to meld while maintaining the crispy texture.

→ What wine complements baked halibut with fennel?

Chilled Sauvignon Blanc or Vermentino pair beautifully, their crisp acidity balancing the richness of the fish while complementing the anise notes from fennel and bright lemon flavors.