Baked halibut with fennel, lemon and walnut pangrattato
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
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- drizzle of olive oil , plus extra for frying
- 1fennel bulb , finely shaved on a mandoline
- 2halibut fillets
- 1tbsp butter
- 1lemon , zested and cut into wedges
- 1garlic clove , crushed
- 20g walnuts , finely chopped
- 25g dried breadcrumbs
- handful of parsley , finely chopped
- green salad , to serve
Instructions
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.