Save The smell of toasted walnuts drifting through the kitchen always stops me mid-task. It happened on a Tuesday evening when I threw this meal together with whatever looked good at the market that morning. I wasn't aiming for anything fancy, just something that felt bright and made the table look like I'd planned ahead. The fennel was an impulse buy, the halibut a lucky find, and somehow they turned into the kind of dish that makes people lean back and ask what you did differently.
I made this for a friend who swore she didn't like fennel, and she scraped her plate clean without realizing what she'd been eating. That's the magic of roasting it, the sharpness fades and it turns sweet, almost caramelized at the edges. The walnut pangrattato was something I added because I had both sitting in the pantry, and it became the part everyone remembered. Now I keep walnuts stocked just for this.
Ingredients
- Halibut fillets: Go for even thickness so they cook at the same rate, and don't stress if they're not perfect, just avoid anything too thin or it'll dry out.
- Fennel bulb: Slice it thin enough that it softens quickly in the oven but not so thin it turns to mush, aim for about 3 mm.
- Lemon: Zest it before you juice it or you'll regret trying to zest a deflated lemon half, trust me on this one.
- Olive oil: Use something you'd happily drizzle on bread, the flavor comes through and cheap oil tastes flat here.
- Fresh breadcrumbs: Tear up a day-old loaf and pulse it yourself, the texture is worlds better than anything from a canister.
- Walnuts: Chop them by hand so some pieces stay chunky, it makes the topping more interesting to bite into.
- Garlic clove: Mince it fine so it melts into the breadcrumbs instead of burning in angry little bits.
- Fresh parsley: This isn't optional, it brightens everything and makes the whole dish taste more alive.
Instructions
- Get the oven ready:
- Preheat to 200°C and lightly oil your baking dish so nothing sticks. Use something wide enough that the fillets sit flat without crowding.
- Lay down the fennel base:
- Scatter the fennel slices across the dish, drizzle with a tablespoon of olive oil, half the lemon juice, and season with salt and pepper. This creates a fragrant bed that keeps the fish moist.
- Nestle in the fish:
- Set the halibut fillets on top of the fennel, drizzle with the remaining olive oil and lemon juice, then season again and sprinkle with half the lemon zest. Don't be shy with the seasoning, fish needs it.
- Toast the pangrattato:
- Warm 2 tablespoons olive oil in a skillet over medium heat, add the garlic and breadcrumbs, and stir until golden and crisp, about 3 minutes. Toss in the walnuts for another minute, then pull it off the heat and mix in the parsley and remaining zest.
- Top and bake:
- Spoon the walnut mixture over each fillet, pressing gently so it sticks. Slide the dish into the oven and bake for 12 to 15 minutes until the fish flakes easily and the topping is deeply golden.
- Serve warm:
- Bring it straight to the table and add a handful of fennel fronds or extra parsley if you want it to look pretty. It's best eaten right away while the topping is still crunchy.
Save This dish became my go-to when I wanted to feel capable in the kitchen without actually working that hard. It's impressive enough that guests think you fussed, but forgiving enough that you can make it on a random Wednesday without a plan. The leftovers, if there are any, reheat surprisingly well for lunch the next day, though the topping loses some crunch.
Choosing Your Fish
Halibut is wonderful here because it's firm and mild, but it's also pricey and not always easy to find. I've swapped in cod, haddock, and even sea bass without issue, just make sure whatever you pick is thick enough to hold up to baking. Thinner fillets like sole will overcook before the fennel has a chance to soften, so save those for pan frying instead. If you're near a good fishmonger, ask what came in that morning and go with that.
What to Serve Alongside
I usually keep it simple with a handful of arugula dressed in olive oil and lemon, or steamed baby potatoes tossed with butter and dill. The fish and fennel are already so flavorful that heavy sides feel like overkill. A crusty baguette for mopping up the lemony oil at the bottom of the dish is non-negotiable, though. If you're feeling fancy, a chilled Sauvignon Blanc or Vermentino makes it feel like a weekend even when it's not.
Storing and Reheating
This is really a dish meant to be eaten fresh, but I've tucked leftovers into the fridge and reheated them gently in a low oven the next day. The fish stays tender if you don't blast it with heat, though the pangrattato loses its crunch no matter what you do. If you know you'll have extra, consider keeping some of the topping aside and adding it fresh after reheating.
- Store in an airtight container in the fridge for up to two days.
- Reheat at 160°C for about 8 minutes, covered loosely with foil.
- Don't microwave it unless you're okay with the texture going soft and the topping turning to paste.
Save This recipe taught me that fancy doesn't have to mean complicated, and that a handful of good ingredients treated simply will always win. I hope it finds a spot in your weeknight rotation the way it did in mine.
Common Questions
- → Can I substitute another type of fish for halibut?
Yes, cod, haddock, or sea bass work beautifully as alternatives. Choose firm white fish fillets of similar thickness to ensure even cooking.
- → What is pangrattato and how do I make it crispy?
Pangrattato is Italian toasted breadcrumbs. Toast them in olive oil over medium heat, stirring constantly until golden brown. The key is using fresh breadcrumbs from rustic bread and not overcrowding the pan.
- → How do I know when the halibut is fully cooked?
The fish is done when it turns opaque throughout and flakes easily when tested with a fork. Internal temperature should reach 63°C (145°F).
- → Can I prepare the pangrattato ahead of time?
Yes, you can make the pangrattato mixture up to 2 days in advance. Store in an airtight container at room temperature and 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 halibut beautifully. For wine, try a chilled Sauvignon Blanc or Vermentino.
- → Can I make this dish nut-free?
Absolutely. Simply omit the walnuts and increase the breadcrumbs slightly, or substitute with toasted seeds like sunflower or pumpkin seeds for added texture.