Pin This Baked Halibut With Fennel, Lemon and Walnut Pangrattato is a vibrant, restaurant-worthy fish dish. It features tender halibut fillets baked with aromatic fennel and topped with a crunchy lemon-walnut pangrattato, offering a sophisticated flavor profile that is impressively ready in under 30 minutes for an elevated midweek meal.
Pin The beauty of this recipe lies in its simplicity. By roasting the halibut on a bed of thinly sliced fennel, the fish stays moist while the vegetable softens and caramelizes, releasing its subtle anise-like aroma into every bite.
Ingredients
- 4 halibut fillets (about 170 g each), skinless
- 1 large fennel bulb, thinly sliced
- 1 lemon, zested and juiced
- 2 tbsp olive oil
- 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
- 2 tbsp olive oil
Instructions
- Step 1
- 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
- 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
- Place the halibut fillets on top of the fennel. Drizzle with the remaining olive oil, the rest of the lemon juice, and season again. Sprinkle with half the lemon zest.
- Step 4
- 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 remaining lemon zest.
- Step 5
- Top the halibut fillets with the walnut pangrattato mixture, pressing lightly so it adheres.
- Step 6
- Bake for 12–15 minutes, until the fish is opaque and flakes easily with a fork, and the topping is golden.
- Step 7
- Serve immediately, garnished with additional parsley or fennel fronds if desired.
Zusatztipps für die Zubereitung
When preparing the pangrattato, ensure the breadcrumbs and garlic are stirred constantly in the skillet to achieve an even golden color without burning. Pressing the topping gently into the raw fish before baking helps it stay in place for a beautiful presentation.
Varianten und Anpassungen
If halibut is not available, you can easily swap it for other firm white fish such as cod, haddock, or sea bass. For those following a gluten-free diet, simply replace the rustic breadcrumbs with your favorite gluten-free alternative.
Serviervorschläge
This dish is best served with a crisp green salad or steamed baby potatoes to soak up the lemon and fennel juices. For a perfect wine pairing, enjoy this meal with a chilled glass of Sauvignon Blanc or Vermentino.
Pin Enjoy this delightful combination of tender fish and crunchy walnuts—a simple yet elegant meal that brings a touch of Modern European cuisine to your home dining table.
Recipe Q&A
- → 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 to ensure even cooking.
- → What is pangrattato and how is it different from breadcrumbs?
Pangrattato is an Italian crispy breadcrumb topping that's toasted with olive oil, garlic, and aromatics. Unlike plain breadcrumbs, it's cooked until golden and crunchy, adding texture and flavor to the finished dish.
- → How do I know when the halibut is perfectly cooked?
The fish is done when it turns opaque throughout and flakes easily when tested with a fork. This typically takes 12-15 minutes at 200°C, depending on fillet thickness.
- → What should I serve alongside this dish?
A crisp green salad, steamed baby potatoes, or roasted vegetables complement the halibut beautifully. The dish pairs wonderfully with a chilled Sauvignon Blanc or Vermentino.
- → Can I prepare the pangrattato topping in advance?
Yes, you can make the toasted breadcrumb mixture up to a day ahead. Store it in an airtight container at room temperature and sprinkle over the fish just before baking.
- → Is this suitable for guests with dietary restrictions?
The dish is pescatarian-friendly. However, it contains fish, nuts, and gluten, so it's not suitable for those with shellfish allergies, nut allergies, or celiac disease without modifications.