Baked Halibut with Fennel and Walnut (Print Version)

Tender halibut with fennel and crispy lemon-walnut topping. Restaurant-worthy elegance in just 30 minutes.

# Ingredient List:

→ 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

# Recipe 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 - Transfer to serving plates and garnish with additional parsley or fennel fronds if desired.

# Expert Suggestions:

01 -
  • It tastes like a fancy dinner out but comes together in half an hour with ingredients you can grab on the way home.
  • The walnut pangrattato adds a nutty crunch that makes every bite feel complete, like the dish was always meant to have that texture.
  • Fennel softens into something sweet and mild under the fish, soaking up all the lemon and olive oil.
  • It looks so impressive on the table that people assume you spent hours, but you were barely in the kitchen long enough to break a sweat.
02 -
  • Do not skip toasting the breadcrumbs and walnuts in the skillet before baking, they need that head start to get truly crispy on top of the fish.
  • Check the fish a minute or two early because halibut can go from perfectly cooked to dry faster than you expect.
  • If your fennel slices are thick, they might still have a bit of bite after baking, which some people love but others find too firm.
03 -
  • Press the pangrattato firmly onto the fish with the back of a spoon so it does not slide off when you serve it.
  • Save the fennel fronds and chop them finely to scatter over the finished dish, they taste like a milder version of the bulb with a little anise sweetness.
  • Pour yourself a glass of the wine you are serving with dinner while you cook, it makes the whole process feel more like an occasion.
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