# 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 Crunchy Topping
06 - 2 1/8 cups fresh breadcrumbs from rustic bread
07 - 1/2 cup walnuts, finely chopped
08 - 1 garlic clove, finely minced
09 - 2 tablespoons fresh parsley, chopped
10 - 2 tablespoons olive oil
# Directions:
01 - Preheat oven to 400°F. Lightly oil a baking dish large enough to accommodate the fish fillets in a single layer.
02 - Scatter sliced fennel evenly across the bottom of the baking dish. Drizzle with 1 tablespoon olive oil, half the lemon juice, and season lightly with salt and pepper.
03 - Arrange halibut fillets over the fennel layer. Drizzle with remaining olive oil and lemon juice, then season with salt and pepper. Sprinkle with half the lemon zest.
04 - Warm 2 tablespoons olive oil in a skillet over medium heat. Add minced garlic and breadcrumbs, stirring until golden and crisp for approximately 3 minutes. Add chopped walnuts and toast for 1 minute. Remove from heat and fold in parsley and remaining lemon zest.
05 - Top each halibut fillet with the walnut pangrattato mixture, pressing gently to ensure adhesion.
06 - Bake for 12 to 15 minutes until fish is opaque and flakes easily with a fork, and topping achieves a golden color.
07 - Transfer to serving plates immediately. Garnish with additional fresh parsley or fennel fronds if desired.
