Save The smell of fennel roasting always takes me straight back to a tiny bistro in Nice where I watched the chef toss sliced bulbs into a pan with nothing but olive oil and sea salt. That night I had white fish baked over aromatics, and the simplicity stuck with me. When I got home, I wanted to recreate that lightness but with more texture, so I started playing with pangrattato. Now this halibut dish is what I make when I want something that feels special but doesn't ask for much time or fuss.
I made this for my brother and his wife on a rainy Tuesday when they showed up unannounced. I had halibut in the freezer and fennel wilting in the crisper, so I threw it together hoping it would work. They still bring it up every time we talk about weeknight dinners. Sometimes the best meals come from what you have on hand and a little bit of nerve.
Ingredients
- Halibut fillets: Mild, firm, and forgiving to bake, halibut holds its shape beautifully and doesn't dry out if you keep an eye on the timing.
- Fennel bulb: Slice it thin so it cooks through in the same time as the fish, releasing a gentle anise sweetness that mellows in the oven.
- Lemon: Zest and juice both matter here, the zest goes into the topping for brightness, the juice into the dish for acidity.
- Olive oil: Use a good one, it carries flavor and keeps everything moist without heaviness.
- Fresh breadcrumbs: Torn from rustic bread and pulsed briefly, they crisp up better than store bought and taste like actual bread.
- Walnuts: Chop them finely so they toast evenly and add a rich, earthy crunch to the pangrattato.
- Garlic clove: Just one, minced fine and toasted gently so it perfumes the crumbs without bitterness.
- Fresh parsley: Stirred in at the end to keep its color and freshness intact.
Instructions
- Prep the oven and dish:
- Preheat to 200°C and lightly oil your baking dish so nothing sticks. This step sets you up for an easy cleanup later.
- Layer the fennel:
- Scatter the sliced fennel across the base, drizzle with olive oil and half the lemon juice, then season lightly. It will steam and soften under the fish as everything bakes together.
- Arrange the halibut:
- Lay the fillets on top of the fennel, drizzle with more oil and the rest of the lemon juice, season again, and sprinkle with half the lemon zest. The fennel acts as a fragrant cushion that keeps the fish moist.
- Toast the pangrattato:
- Warm olive oil in a skillet over medium heat, add garlic and breadcrumbs, and stir until golden and crisp, about 3 minutes. Toss in the walnuts for another minute, then remove from heat and mix in parsley and remaining lemon zest.
- Top the fish:
- Spoon the walnut pangrattato over each fillet and press lightly so it sticks. This crunchy layer will turn golden in the oven and give every bite a satisfying contrast.
- Bake until done:
- Slide the dish into the oven for 12 to 15 minutes, until the fish is opaque and flakes easily with a fork. The topping should be deeply golden and fragrant.
- Serve immediately:
- Bring the dish straight to the table and garnish with extra parsley or fennel fronds if you have them. This is best eaten hot, while the topping is still crisp.
Save The first time I served this, my friend who claims she doesn't like fish asked for seconds. She said it was the fennel and the crunchy topping that won her over, not the halibut itself. I realized then that sometimes it's the supporting players that turn a dish into something people remember. That's what this recipe does every time.
Substitutions and Swaps
If halibut is hard to find or too pricey, cod, haddock, or sea bass work just as well and hold up beautifully to baking. You can swap walnuts for almonds or hazelnuts if that's what you have, just chop them finely so they toast evenly. For a gluten free version, use gluten free breadcrumbs or crushed gluten free crackers. The fennel can be replaced with thinly sliced leeks or shallots if you want a milder base.
Serving Suggestions
This dish feels complete on its own, but a crisp green salad with lemon vinaigrette or steamed baby potatoes tossed in butter and dill make it a full meal. I sometimes serve it with roasted cherry tomatoes on the side for a pop of color and sweetness. A chilled Sauvignon Blanc or Vermentino cuts through the richness of the pangrattato and brightens the fennel. If you're not drinking wine, sparkling water with a twist of lemon does the job nicely.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to two days, though the topping will lose some of its crunch. Reheat gently in a 180°C oven for about 8 minutes to warm through without drying out the fish. You can also flake the leftover halibut and toss it with pasta, olive oil, and more lemon zest for a quick lunch the next day.
- Store the pangrattato separately if you know you'll have leftovers, then sprinkle it on just before serving to keep it crisp.
- Don't microwave the fish, it turns rubbery fast and the topping goes soggy.
- Leftover fennel is delicious stirred into scrambled eggs or folded into a frittata.
Save This is the kind of dish that makes you feel capable in the kitchen, even on a busy night. It's proof that good food doesn't need to be complicated, just thoughtful and made with care.
Recipe FAQs
- → Can I substitute another fish for halibut?
Absolutely. Cod, haddock, or sea bass work beautifully with this preparation. Choose firm white fish fillets of similar thickness for even cooking.
- → What is pangrattato?
Pangrattato is an Italian-style crispy breadcrumb topping, traditionally made by toasting fresh breadcrumbs in olive oil with aromatics. It adds wonderful texture and flavor to fish, pasta, and vegetables.
- → How do I know when the halibut is fully cooked?
The fish is done when it flakes easily with a fork and turns opaque throughout. Internal temperature should reach 63°C (145°F). Avoid overcooking to keep the halibut moist and tender.
- → Can I prepare the pangrattato ahead of time?
Yes, you can toast the breadcrumb mixture up to a day ahead. Store it in an airtight container at room temperature, then sprinkle over the fish just before baking.
- → What should I serve alongside this dish?
A crisp green salad, steamed baby potatoes, or roasted vegetables complement the fish beautifully. The dish pairs wonderfully with chilled Sauvignon Blanc or Vermentino.
- → Can I use frozen halibut fillets?
Yes, just ensure they're fully thawed and patted completely dry before baking. Excess moisture can prevent the topping from becoming crispy and may increase cooking time slightly.