- 4 1/2 tsps fresh lemon juice
- 1 tbsp Dijon mustard
- 3 tbsps extra-virgin olive oil
- 2 tbsps drained capers, chopped
- 3/4 lbs asparagus spears (about 1 bunch), trimmed
- 1/2 cups thinly sliced fennel bulb (preferably shaved with V-slicer)
- 1 oil spray non-stick
- 2 1/2 cups fresh bread crumbs made from crustless French bread
- 3 tbsps finely grated parmesan cheese
- 2 tbsps finely chopped fresh Italian parsley
- 1 tbsp Finely chopped fresh thyme
- 2 tsps finely grated lemon peel
- 3 tbsps butter, melted
- 6 6 ounces halibut filets
Salad:
1. Whisk lemon juice and mustard in small bowl. Gradually whisk in oil, then add capers. Season dressing to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to room temperature and rewhisk before using.)
2. Place 1 asparagus spear flat on work surface. Using vegetable peeler, shave asparagus into long thin strips. Place asparagus strips in medium bowl with shaved fennel. (Can be made 4 hours ahead. Cover and chill.)
Fish:
1. Coat rimmed baking dish with nonstick spray. Mix breadcrumbs, cheese, herbs, and lemon peel in another medium bowl. Sprinkle with salt and pepper. Drizzle melted butter over. Using fork, toss to incorporate easily.
2. Place halibut filets on prepared baking sheet, spacing apart. Sprinkle with salt and pepper. Divide breadcrumbs among fillets to cover top (about ½ cup each), pressing to adhere. (Can be made 1 hour ahead. Cover and chill.)
3. Preheat oven to 300 degrees F. Bake halibut until opaque in center, about 20 minutes.
4. Turn on broiler. Broil halibut just until breadcrumbs start to brown, about 1 minute.
5. Place 1 halibut filet on each of 6 plates. Pour dressing over asparagus and fennel mixture; toss to coat.
6. Season salad to taste with salt and pepper. Divide salad among plates and serve.
Serves: 6
Source: Bon Appetit, April 2010
