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Baked halibut with fennel, lemon and walnut pangrattato
- Anna Glover
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Serves 2
Easy
Prep: 10 mins
Cook: 15 mins
A star rating of 5 out of 5.2 ratingsRate
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A mild, sweet-flavoured flat fish with firm flesh, halibut is particularly well suited to roasting, ideal for easy entertaining or an elevated speedy midweek meal
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Try our recipe for baked halibut with fennel, lemon and walnut pangrattato, then try our halibut parcels with coconut cream, chilli and lime, pan-fried halibut with summer veg broth and Portuguese halibut com piri-piri. Now try more halibut recipes.
Baked halibut with fennel, lemon and walnut pangrattato: chef's tips
- This recipe works well with any firm white fish – try cod, haddock or pollock instead, if you prefer
- Swap the walnuts for other nuts, such as pine nuts, brazil nuts or almonds
How to store baked halibut with fennel, lemon and walnut pangrattato
- Best eaten straightaway with a cold glass of white wine
Baked halibut with fennel, lemon and walnut pangrattato recipe
Ingredients
Nutrition
-
drizzle of olive oil
plus extra for frying
-
1 fennel bulb
finely shaved on a mandoline
-
2 halibut fillets
-
1 tbsp butter
-
1 lemon
zested and cut into wedges
-
1 garlic clove
crushed
-
20g walnuts
finely chopped
-
25g dried breadcrumbs
-
handful of parsley
finely chopped
-
green salad
to serve
Nutrition: per serving
- kcal386
- fat21.3g
- saturates5.9g
- carbs15.3g
- sugars5.9g
- fibre4.8g
- protein30.8g
- salt0.6g
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Method
-
step 1
Heat the oven to 200C/180C fan/gas 6. Toss the fennel in a bowl with a drizzle of oil, some seasoning and a squeeze of lemon juice. Transfer to a baking tray and spread out evenly.
-
step 2
Put the halibut on top, dot the butter over the top and season well. Cook for 15 mins until the fish is flaky when pressed.
-
step 3
Meanwhile, heat another drizzle of oil in a small frying pan and fry the garlic for 30 seconds until fragrant, then add the nuts and breadcrumbs. Stir for 2-3 mins or until golden, toasted and smelling nutty, then transfer to a bowl. Stir in the lemon zest and parsley, and season.
-
step 4
Sprinkle the crumbs over the fish, squeeze over the lemon and serve with a green salad.
Now try more fish recipes.
Authors
Anna GloverSenior food editor
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A star rating of 5 out of 5.2 ratings
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