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

Baked halibut with fennel, lemon and walnut pangrattato on a baking dish with wedges of lemon

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.