Description
This recipe features flaky baked halibut fillets topped with a flavorful fennel and walnut pangrattato, offering a delightful combination of textures and tastes.
Ingredients
Scale
- 4 (6-ounce) halibut fillets
- 2 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1 cup fresh breadcrumbs
- 1/2 cup finely chopped walnuts
- 1/4 cup finely chopped fresh fennel bulb
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat oven to 400°F (200°C).
- Pat halibut fillets dry with paper towels. Rub each fillet with 1 tablespoon of olive oil and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
- Place halibut on a baking sheet lined with parchment paper.
- In a medium bowl, combine breadcrumbs, walnuts, chopped fennel, the remaining 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix well.
- Evenly top each halibut fillet with the pangrattato mixture, pressing gently to adhere.
- Bake for 12-15 minutes, or until the halibut is cooked through and flakes easily with a fork, and the pangrattato is golden brown and crispy.
- Drizzle with fresh lemon juice and sprinkle with fresh parsley before serving.
Notes
- For extra flavor, toast the walnuts lightly before chopping.
- You can prepare the pangrattato mixture in advance and store it in an airtight container for up to 3 days.
- Serve with a side of roasted vegetables or a light salad.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 fillet
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 50mg