Save There's something about the moment when you pull a baking dish from the oven and that golden, nutty aroma hits you—it happened the first time my neighbor brought over halibut from the market and challenged me to make something special with it in under thirty minutes. I'd never worked much with fennel before, but something about its delicate anise sweetness paired with the brightness of lemon felt like it was meant to be. The walnut pangrattato was my attempt to add texture and richness without overcomplicating things, and honestly, it changed how I think about finishing fish entirely.
I made this for my sister on a Wednesday night when she was feeling overwhelmed by work, and watching her expression shift from tired to genuinely delighted as she took that first bite reminded me why I love cooking for people. The dish felt sophisticated without being fussy, and we ended up sitting at the table longer than usual, talking and eating slowly, which felt like a small victory in itself.
Ingredients
- Halibut fillets (4 pieces, about 170 g each), skinless: Choose fillets that are roughly the same thickness so they bake evenly, and don't hesitate to ask your fishmonger to skin them for you—it saves time and they'll do it perfectly.
- Fennel bulb (1 large), thinly sliced: The thin slicing is key because fennel releases its sweetness as it softens in the oven, and thinner pieces cook through beautifully in fifteen minutes.
- Lemon (1), zested and juiced: Use a zester or microplane for the zest so you get those bright yellow flakes without the bitter white pith, and juice it fresh right before cooking.
- Olive oil (2 tablespoons for fennel, 2 for pangrattato): Good quality olive oil makes a real difference in the pangrattato's flavor, and it helps everything brown evenly.
- Salt and freshly ground black pepper: Season in layers—fennel first, then fish—so every component has its own moment of seasoning.
- Fresh breadcrumbs (60 g from rustic bread): Don't use store-bought panko; tear a good rustic loaf and pulse it in a food processor until you have uneven, chunky crumbs that toast beautifully.
- Walnuts (40 g), finely chopped: Toast them briefly in the skillet so their oil releases and they become toasty and rich, which elevates the whole topping.
- Garlic clove (1), finely minced: Mince it small so it distributes throughout the topping and toasts evenly without burning.
- Fresh parsley (2 tablespoons), chopped: Add it after the pan comes off the heat so it stays bright green and its flavor doesn't fade into bitterness.
Instructions
- Set the stage and prep your pan:
- Preheat your oven to 200°C and lightly oil a baking dish that's just big enough to hold your fish in a single layer—you want the halibut to have a little breathing room but not so much that the fennel spreads out too thin.
- Build the fennel bed:
- Scatter your thinly sliced fennel across the base of the dish, then drizzle with half the lemon juice and a tablespoon of olive oil. Season gently with salt and pepper, remembering that fennel is delicate and doesn't need much.
- Settle the fish on top:
- Lay your halibut fillets directly onto the fennel, and drizzle with the remaining olive oil and lemon juice. Sprinkle half the lemon zest over everything, then season with salt and pepper again—the fish will pull flavor from the fennel underneath as it bakes.
- Toast the pangrattato topping:
- In a skillet over medium heat, warm two tablespoons of olive oil until it shimmers, then add your minced garlic and let it sizzle for just a few seconds before stirring in the breadcrumbs. Stir constantly for about three minutes until the crumbs turn golden and smell toasty, then add the walnuts and toast for another minute. Remove from heat, fold in the parsley and remaining lemon zest, and taste to adjust seasoning—this topping should taste almost like a savory granola.
- Crown the fish with crunch:
- Spoon the warm pangrattato generously over each halibut fillet, pressing it down gently so it adheres but doesn't compress into a hard shell. The topping should feel textured and loose, ready to stay crispy in the oven.
- Bake until opaque and golden:
- Slide the whole dish into your preheated oven for twelve to fifteen minutes—you're looking for the fish to turn opaque white when you gently flake it with a fork, and the pangrattato should be golden and smell absolutely irresistible. Watch it during the last few minutes so the topping doesn't darken too much.
- Serve immediately while everything is warm:
- Transfer to plates right away, and if you have fresh parsley or delicate fennel fronds on hand, scatter them over the top for a final flourish of color and freshness.
Save What stays with me about this dish is how simple it is to execute but how it feels like you've done something impressive—there's real magic in that kind of efficiency. My kitchen smells incredible when I make it, and somehow that aroma makes everyone who walks in immediately hungry.
Why Fennel Is Your Secret Weapon
Fennel has this undeserved reputation for being intimidating or too licorice-forward, but when it bakes gently like this, nestled under the fish with lemon juice and good olive oil, it transforms into something completely different. The heat softens its edges and brings out this subtle sweetness that balances the brightness of the lemon and the richness of the walnut topping perfectly. I used to avoid fennel entirely until I learned this technique, and now I find myself looking for excuses to cook with it.
Fish Selection and Substitutions
Halibut is my first choice because its mild, clean flavor lets everything else shine and it has a firm enough texture to hold up beautifully under that crunchy topping. That said, cod, haddock, sea bass, or even turbot work wonderfully—just make sure whatever you choose is roughly the same thickness so it bakes evenly with the fennel. If your fillets are thicker than about two centimeters, consider gently pounding them to an even thickness, or just add a couple of minutes to the baking time and keep checking for that opaque, flaky texture.
What to Serve Alongside
This dish stands beautifully on its own, but a few simple additions round out the plate in a way that feels intentional rather than fussy. A bright green salad dressed with lemon vinaigrette echoes the citrus in the fish, or steamed baby potatoes add substance without competing for attention. If you want something lighter, roasted asparagus or sautéed greens work equally well, and honestly, some nights I skip sides entirely and just make a bigger batch of the fennel to extend the meal.
- A chilled Sauvignon Blanc or Vermentino pairs beautifully with the lemon and fennel—crisp and clean without any heavy oak to distract.
- If you make extra pangrattato, it keeps in an airtight container for three days and is incredible scattered over roasted vegetables or soup.
- This recipe doubles easily if you're cooking for more people, just make sure your baking dish is large enough to hold everything in a single layer.
Save This is the kind of recipe that makes a regular Tuesday feel special, and it's proof that restaurant-quality cooking doesn't require hours in the kitchen or an endless ingredient list. Make it once, and I think you'll find yourself reaching for it again and again.
Recipe Guide
- → Can I substitute another fish for halibut?
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?
Pangrattato is Italian for toasted breadcrumbs, often enhanced with garlic, herbs, and nuts. It adds a delightful crunchy texture to fish, pasta, and vegetable dishes.
- → How do I know when the halibut is cooked through?
The fish is done when it turns opaque throughout and flakes easily with a fork. Internal temperature should reach 63°C (145°F) for safe consumption.
- → Can I prepare the pangrattato ahead of time?
Absolutely. Make the breadcrumb mixture up to 2 days ahead and store in an airtight container at room temperature. Add fresh just before baking for best results.
- → What wine pairs well with this dish?
A crisp, citrusy white wine like Sauvignon Blanc or Vermentino complements the lemon and fennel beautifully. A light Pinot Grigio also works well.
- → Can I make this gluten-free?
Yes, simply use gluten-free breadcrumbs in the pangrattato. The rest of the dish is naturally gluten-free as long as you verify all ingredients.