Baked Halibut Fennel Lemon Walnut

The first time I made pangrattato, my kitchen filled with this incredible toasty aroma that made me wonder why breadcrumbs ever had to be boring. I'd eaten something similar at a tiny wine bar in Barcelona, where the waiter explained it was the secret that made simple fish feel extraordinary. Now it's my go-to trick when I want dinner to look like I tried much harder than I actually did.

Last Tuesday I'd forgotten to defrost anything for dinner and this recipe saved the evening entirely. My partner walked in just as I was pulling the dish from the oven and actually stopped mid sentence to ask what smelled so incredible. We ended up eating standing up at the counter because neither of us wanted to wait another second to dig in.

Ingredients

• Halibut fillets: Choose pieces that look opaque and firm with no browning around the edges
• Fennel bulb: The fronds make a beautiful garnish so dont toss them in the compost
• Fresh breadcrumbs: Stale rustic bread works even better than fresh so this is perfect for using up that end piece
• Walnuts: Toast them in a dry pan first if you want an even deeper nutty flavor
• Lemon: Room temperature lemons yield more juice and zest more easily
• Garlic: Keep the pieces small so they dont burn while the breadcrumbs toast
• Fresh parsley: Flat leaf has more flavor than curly and looks more elegant
• Olive oil: Use something decent since you'll really taste it here

Instructions

Get your oven ready:

Crank the heat to 200°C and grab a baking dish that fits everything comfortably in one layer

Build the fennel bed:

Scatter your sliced fennel across the dish and drizzle with half the olive oil and lemon juice then season gently

Nestle in the fish:

Lay the halibut on top of the fennel and drizzle with the remaining oil and lemon juice then add half the zest

Make the magic topping:

Warm olive oil in a skillet and add garlic and breadcrumbs stirring constantly until they turn golden brown

Add the walnuts:

Toss in the chopped walnuts for just one minute then remove from heat and stir in parsley and remaining zest

Top and bake:

Press the breadcrumb mixture onto each fillet and bake for 12 to 15 minutes until the fish flakes easily

Serve immediately:

The topping stays crispest right out of the oven so bring it straight to the table

Save

This became my anniversary dinner tradition after the first year because it felt fancy enough for celebration but didnt keep me in the kitchen all evening. Theres something about the way the fennel softens and sweetens that makes the whole house feel warm and welcoming.

Choosing The Right Fish

Halibut is fantastic here because its firm flesh holds up beautifully to baking but Ive made this with cod sea bass and even thick flounder fillets when halibut wasnt available. The key is choosing something sustainable and checking that the fillets are even thickness so they cook at the same rate. Ask your fishmonger for the freshest catch that day and trust your nose it should smell like the ocean not fishy at all.

Making Pangrattato Your Way

Once you master the basic technique youll start adding pangrattato to everything from roasted vegetables to pasta dishes. Try stirring in some grated Parmesan or using pecans instead of walnuts for a different twist. The trick is keeping the heat medium and stirring constantly so nothing burns and you get that perfect golden crunch that makes people ask whats your secret.

Side Dish Magic

A crisp green salad with an acidic vinaigrette cuts through the richness of the fish and walnuts beautifully. Steamed baby potatoes with butter and dill work wonderfully too or you can keep it light with just some roasted asparagus spears. The fennel bed underneath almost becomes a vegetable side on its own so you dont need much else to make this a complete meal.

• Slice any leftover pangrattato and store separately for topping pasta tomorrow
• The fish rewaves surprisingly well wrapped in foil at 300°F for 10 minutes
• Extra lemon wedges on the table let everyone adjust brightness to taste

Save

Somehow this simple combination always feels like a little celebration even on a random Tuesday. Thats the kind of recipe worth keeping close.

Recipe FAQs

→ Can I use a different fish for this dish?

Yes, cod, haddock, or sea bass are excellent substitutes for halibut. Ensure cooking time is adjusted slightly based on the thickness of your chosen fillet.

→ What are good accompaniments to serve with this?

A crisp green salad or steamed baby potatoes would complement this dish beautifully. The fresh flavors pair well with simple sides.

→ How do I store and reheat leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or a skillet to avoid drying out the fish.

→ Can I prepare the pangrattato ahead of time?

You can prepare the pangrattato mixture ahead and store it in an airtight container at room temperature. Add it to the fish just before baking for maximum crispness.

→ What type of wine pairs well with baked halibut?

A chilled Sauvignon Blanc or Vermentino would wonderfully enhance the delicate flavors of this fish with its bright acidity and aromatic notes.

→ Is this dish suitable for those avoiding gluten?

As written, this dish contains gluten from the breadcrumbs in the pangrattato. For a gluten-free version, use gluten-free breadcrumbs or replace the pangrattato with a crust of toasted nuts and seeds.