Save to Pinterest Experience an elevated midweek meal with this Baked Halibut With Fennel, Lemon and Walnut Pangrattato. This vibrant, restaurant-worthy fish dish features tender halibut fillets baked atop aromatic, thinly sliced fennel and finished with a satisfyingly crunchy lemon-walnut pangrattato. It is a sophisticated yet simple preparation that brings fresh, Mediterranean-inspired flavors to your table in just 30 minutes.
Save to Pinterest The secret to this dish lies in the layering of textures and aromas. The fennel creates a fragrant, soft base for the halibut, while the pangrattato—a traditional Italian "poor man's parmesan" made of breadcrumbs—is upgraded with chopped walnuts for extra richness. It’s an effortless way to impress guests or enjoy a high-quality dinner at home.
Ingredients
- 4 halibut fillets (about 170 g each), skinless
- 1 large fennel bulb, thinly sliced
- 1 lemon, zested and juiced
- 4 tbsp olive oil (divided)
- Salt and freshly ground black pepper, to taste
- 60 g fresh breadcrumbs (from rustic bread)
- 40 g walnuts, finely chopped
- 1 garlic clove, finely minced
- 2 tbsp fresh parsley, chopped
Instructions
- Step 1: Preheat and Prep
- Preheat the oven to 200°C (400°F). Lightly oil a baking dish large enough to hold the fish fillets in a single layer.
- Step 2: Prepare the Fennel Base
- 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.
- Step 3: Arrange the Fish
- Place the halibut fillets on top of the fennel. Drizzle with 1 tablespoon olive oil, the remaining lemon juice, and season again with salt and pepper. Sprinkle with half the lemon zest.
- Step 4: Make the Pangrattato
- 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 the remaining lemon zest.
- Step 5: Top the Fillets
- Top the halibut fillets with the walnut pangrattato mixture, pressing lightly so it adheres to the fish.
- Step 6: Bake
- Bake for 12–15 minutes, until the fish is opaque and flakes easily with a fork, and the walnut topping is beautifully golden.
- Step 7: Serve
- Serve immediately, garnished with additional parsley or reserved fennel fronds if desired.
Zusatztipps für die Zubereitung
To ensure the best texture, use fresh breadcrumbs made from a rustic loaf rather than dried store-bought ones. When slicing the fennel, try to keep the slices as thin as possible so they soften completely during the relatively short baking time of the halibut.
Varianten und Anpassungen
While halibut is prized for its firm, white flesh, you can easily swap it for other white fish like cod, haddock, or sea bass. If you have a nut allergy, you can omit the walnuts and add a tablespoon of capers to the breadcrumb mixture for a salty, briny kick.
Serviervorschläge
This dish is wonderful when served alongside a crisp green salad or lightly steamed baby potatoes tossed in butter and herbs. For a wine pairing, look for a chilled Sauvignon Blanc or a Vermentino, as their citrus notes complement the lemon and fennel perfectly.
Save to Pinterest Whether you are hosting a dinner party or simply looking for a way to upgrade your Tuesday night, this Baked Halibut with Fennel and Walnut Pangrattato offers a balance of elegance and ease. Enjoy the crunch, the aroma, and the perfectly cooked fish in every bite.
Recipe FAQs
- → Can I substitute another fish for halibut?
Yes, cod, haddock, or sea bass work beautifully as alternatives. Choose firm, thick white fish fillets with similar cooking times to ensure even baking.
- → What is pangrattato and how do I make it crispy?
Pangrattato is Italian crispy breadcrumbs. The key to crispiness is toasting fresh breadcrumbs in olive oil over medium heat until golden, then adding the walnuts briefly to prevent burning.
- → How do I know when the halibut is fully cooked?
The fish is done when it turns opaque throughout and flakes easily with a fork. At 200°C, this typically takes 12-15 minutes for standard fillets around 170g each.
- → What should I serve alongside this dish?
A crisp green salad, steamed baby potatoes, or roasted vegetables complement the fish beautifully. For wine, try a chilled Sauvignon Blanc or Vermentino to enhance the lemon and fennel flavors.
- → Can I prepare the pangrattato topping ahead of time?
Yes, you can toast the breadcrumb mixture up to 2 hours in advance. Store at room temperature and sprinkle over the fish just before baking to maintain its crispness.
- → Is fresh fennel essential or can I use dried?
Fresh fennel is essential for this dish as it provides both texture and aromatic flavor during baking. Dried fennel seeds won't provide the same base layer or complementary taste.