Baked Halibut With Fennel and Walnut

There was a Tuesday evening last spring when I needed something impressive but didn't have the energy for complicated. I had bought halibut on a whim at the fishmonger, drawn by its pearly white flesh, but stood in my kitchen feeling oddly blank. Then I remembered the jar of breadcrumbs I'd made from Sunday's leftover sourdough and the fennel I'd nearly forgotten in the crisper. What came together in the next half hour felt like a small triumph, the kind of meal that tastes like you tried much harder than you did.

I made this for my sister when she visited in June, skeptical because she usually dismisses fish as boring. She went quiet after the first bite, then asked if I'd been taking cooking classes. I hadn't, but I did learn that a good crunchy topping can convert even the doubtful. We finished the whole pan with a cold bottle of white wine and didn't bother with dessert.

Ingredients

• Halibut fillets: Their mild, slightly sweet flavor and firm texture make them ideal for baking without drying out, and they hold up beautifully under a crisp topping.
• Fennel bulb: Thinly sliced, it softens into something almost buttery in the oven and adds a gentle anise note that plays well with lemon.
• Lemon: Both zest and juice are essential here, the zest goes into the pangrattato for fragrance, the juice brightens the fennel and fish.
• Olive oil: Use something decent, it carries flavor and helps the breadcrumbs turn golden and toasty.
• Fresh breadcrumbs: Day old rustic bread works best, it crisps up without turning dusty or bland like store bought crumbs sometimes do.
• Walnuts: Finely chopped so they integrate into the topping, they add richness and a slight bitterness that balances the lemon.
• Garlic: Just one clove, minced fine, it perfumes the oil and keeps the pangrattato savory.
• Fresh parsley: Stirred in at the end to keep it bright green and fresh tasting, not cooked into oblivion.

Instructions

Prep the oven and dish:

Set your oven to 200°C and lightly oil a baking dish that fits all four fillets without crowding. This ensures even heat and prevents steaming.

Layer the fennel base:

Spread the sliced fennel across the bottom, drizzle with a tablespoon of olive oil, half the lemon juice, and season lightly. It will cook beneath the fish and soak up all the lovely juices.

Arrange the halibut:

Lay the fillets on top of the fennel, drizzle with the remaining olive oil and lemon juice, season with salt and pepper, then sprinkle half the lemon zest over them. The zest adds a pop of citrus fragrance that clings to the fish.

Make the pangrattato:

Heat 2 tablespoons of olive oil in a skillet over medium heat, add the garlic and breadcrumbs, and stir constantly until golden and crisp, about 3 minutes. Toss in the walnuts for another minute, then remove from heat and mix in parsley and the rest of the lemon zest.

Top the fish:

Spoon the walnut mixture over each fillet, pressing it gently so it sticks. This creates a crunchy crust that contrasts beautifully with the tender fish underneath.

Bake until done:

Slide the dish into the oven and bake for 12 to 15 minutes, until the fish flakes easily and the topping is deeply golden. Don't overbake or the halibut will turn dry.

Serve right away:

Plate the fillets with some of the soft fennel underneath, and garnish with extra parsley or fennel fronds if you have them. The dish is best enjoyed hot from the oven.

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The first time I served this at a small dinner party, someone asked for the recipe before they'd even finished eating. It became one of those dishes I return to when I want to feel capable and generous without spending hours in the kitchen. There's something deeply satisfying about watching people take that first bite and pause, realizing that simple ingredients can taste this alive.

Choosing Your Fish

Halibut is wonderful here, but it can be pricey or hard to find depending on where you live. Cod and haddock are excellent substitutes with a similar flaky texture, and sea bass works beautifully if you want something a bit richer. Just make sure whatever you choose is fresh, the fish is the star and there's nowhere for tired fillets to hide.

What to Serve Alongside

This dish feels complete on its own, but I like adding a handful of peppery arugula dressed simply with olive oil and a squeeze of lemon. Steamed baby potatoes or a piece of crusty bread for soaking up the lemony pan juices also work perfectly. Keep sides minimal so the fennel and pangrattato can shine without competition.

Make Ahead and Storage

You can slice the fennel and make the pangrattato a few hours ahead, storing them separately until you're ready to assemble and bake. The fish itself is best cooked just before serving since it doesn't reheat well without drying out. If you do have leftoways, flake the halibut over a salad the next day rather than trying to warm it back up.

• Store any leftover pangrattato in an airtight container and sprinkle it over salads, pasta, or roasted vegetables.
• The fennel base can be gently reheated and served as a side dish on its own.
• Fresh halibut should be cooked within a day of purchase for the best flavor and texture.

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This is the kind of recipe that makes you feel like a better cook than you are, which is exactly what weeknight dinners should do. Serve it with confidence and a glass of something cold.

Recipe FAQs

→ Can I substitute the halibut with another type of fish?

Yes, cod, haddock, or sea bass work wonderfully as alternatives. Choose firm white fish fillets of similar thickness to ensure even cooking.

→ What is pangrattato and how is it different from regular breadcrumbs?

Pangrattato is an Italian crispy breadcrumb topping, toasted in olive oil with aromatics like garlic. Unlike plain breadcrumbs, it's pre-cooked to golden perfection, adding texture and flavor to the finished dish.

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

The fish is done when it turns opaque throughout and flakes easily with a fork. An internal temperature of 63°C (145°F) ensures perfectly cooked, moist halibut.

→ What side dishes pair well with this halibut preparation?

A crisp green salad, steamed baby potatoes, or roasted vegetables complement the dish beautifully. Light, fresh sides balance the richness of the pangrattato topping.

→ Can I make the pangrattato topping ahead of time?

Yes, prepare the toasted breadcrumb mixture up to a day in advance and store in an airtight container. Add it to the fish just before baking for the best texture.

→ What wine would you recommend serving with this dish?

A chilled Sauvignon Blanc or Vermentino pairs beautifully, as their crisp acidity complements the delicate fish and cuts through the richness of the walnut topping.