Baked Halibut With Fennel Lemon (Print Version)

Tender halibut with fennel and crispy lemon-walnut topping. Restaurant-worthy in 30 minutes, perfect for weeknights.

# What You 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 tablespoons olive oil
05 - Salt and freshly ground black pepper to taste

→ Pangrattato

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

# How To Make:

01 - Preheat oven to 400°F. Lightly oil a baking dish large enough to accommodate all fish fillets in a single layer.
02 - Distribute sliced fennel evenly across the base of the baking dish. Drizzle with 1 tablespoon olive oil, half the lemon juice, and season with salt and pepper.
03 - Position halibut fillets atop fennel. Drizzle with remaining olive oil and remaining lemon juice. Season with salt and pepper, then sprinkle with half the lemon zest.
04 - Warm 2 tablespoons olive oil in a skillet over medium heat. Add garlic and breadcrumbs, stirring constantly until golden and crisp for approximately 3 minutes. Add walnuts and toast for 1 minute. Remove from heat and fold in parsley and remaining lemon zest.
05 - Crown halibut fillets with walnut pangrattato mixture, pressing gently to secure.
06 - Bake for 12 to 15 minutes until fish is opaque and flakes readily with a fork, and topping is golden brown.
07 - Transfer immediately to serving plates. Garnish with additional fresh parsley or fennel fronds if desired.

# Expert Advice:

01 -
  • It looks and tastes like restaurant food but uses everyday ingredients and one baking dish.
  • The walnut pangrattato adds a nutty crunch that makes every bite feel complete.
  • Fennel softens into sweet, mellow ribbons under the fish as it bakes.
  • You can have this on the table in half an hour without breaking a sweat.
02 -
  • Do not skip toasting the breadcrumbs in the skillet first, they need that head start to crisp up properly in the oven.
  • Use a baking dish just large enough to fit the fillets in one layer so the fennel steams evenly underneath.
  • Check the fish at 12 minutes, halibut can go from perfect to dry fast, especially if your fillets are on the thinner side.
03 -
  • Press the pangrattato onto the fish with the back of a spoon so it forms a crust that stays put when you serve.
  • Toast the walnuts just until fragrant, they'll keep cooking in the oven and can turn bitter if overdone.
  • Use a microplane to zest the lemon directly over the skillet so the oils hit the hot breadcrumbs and release their aroma.
  • Let the fish rest for a minute after baking, it makes plating easier and the juices settle back into the flesh.
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