Baked Halibut Fennel Lemon Walnut (Printable)

Succulent halibut fillets paired with fragrant fennel and a bright, crunchy lemon-walnut topping. An easy, sophisticated 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 tbsp olive oil
05 - Salt and freshly ground black pepper, to taste

→ Pangrattato (Crunchy Topping)

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

# How to Make It:

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 Tips:

01 -
  • The contrast between tender flaky fish and that golden crunchy topping is absolutely addictive
  • Everything bakes on one sheet pan so you get restaurant results with minimal cleanup
  • Fennel becomes sweet and mellow in the oven converting even skeptics with its subtle anise perfume
02 -
  • Overcrowding the pan will steam the fennel instead of roasting it so use a bigger dish if needed
  • The pangrattato continues to crisp after coming out of the pan so pull it slightly before it looks done
  • Halibut can go from perfect to dry in minutes so check at 12 minutes even if it needs more time
03 -
  • Pat the fish completely dry before seasoning so the pangrattato adheres properly
  • Let the finished dish rest for 2 minutes before serving so the juices redistribute
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