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Slow-Roasted Halibut with Shaved Asparagus and Fennel Salad


Slow-Roasted Halibut with Shaved Asparagus and Fennel Salad Recipe

Ingredients:
  • 4 1/2 teaspoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons drained capers, chopped
  • 3/4 pound asparagus spears (about 1 bunch), trimmed
  • 1/2 cup thinly sliced fennel bulb (preferably shaved with V-slicer)
  • Nonstick vegetable oil spray
  • 2 1/2 cups fresh breadcrumbs made from crustless French bread
  • 3 tablespoons finely grated Parmesan cheese
  • 2 tablespoons finely chopped fresh Italian parsley
  • 1 tablespoon finely chopped fresh thyme
  • 2 teaspoons finely grated lemon peel
  • 3 tablespoons butter, melted
  • 6 6-ounce halibut fillets
Directions:
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