Baked halibut with fennel, lemon and walnut pangrattato

Name: Baked halibut with fennel, lemon and walnut pangrattato
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 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

Preparation and cooking time
- Prep:10 mins
- Cook:15 mins
Easy
Serves 2

Ingredients

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

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.