2.5 cups breadcrumbs made from bread fresh french crustless
3 tablespoons butter melted
2 tablespoons capers drained chopped
1 tablespoon dijon mustard
0.5 cup fennel bulb shaved with v-slicer) thinly sliced
1 tablespoon thyme leaves fresh finely chopped
36 ounce pacific halibut filets
4.5 teaspoons juice of lemon fresh
2 teaspoons lemon zest finely grated
3 tablespoons olive oil extra-virgin
3 tablespoons parmesan cheese finely grated
2 tablespoons parsley fresh italian finely chopped
Equipment
bowl
baking sheet
oven
whisk
broiler
peeler
Directions
Whisk lemon juice and mustard insmall bowl. Gradually whisk in oil, then addcapers. Season dressing to taste with saltand pepper. DO AHEAD: Can be made1 day ahead. Cover and chill. Bring to roomtemperature and rewhisk before using.
Place 1 asparagus spear flat on worksurface. Using vegetable peeler, shaveasparagus into long thin strips.
Placeasparagus strips in medium bowl withshaved fennel. DO AHEAD: Can be made4 hours ahead. Cover and chill.
Coat rimmed baking sheet withnonstick spray.
Mix breadcrumbs, cheese,herbs, and lemon peel in another mediumbowl.
Sprinkle with salt and pepper.
Drizzlemelted butter over. Using fork, toss toincorporate evenly.
Place halibut fillets on prepared bakingsheet, spacing apart.
Sprinkle with salt andpepper. Divide breadcrumbs among filletsto cover top (about 1/3 cup each), pressingto adhere. DO AHEAD: Can be made 1 hourahead. Cover and chill.
Preheat oven to 300°F.
Bake halibutuntil opaque in center, about 20 minutes.Turn on broiler. Broil halibut just untilbreadcrumbs start to brown, about 1 minute.
Place 1 halibut fillet on each of 6 plates.
Pour dressing over asparagus and fennelmixture; toss to coat. Season salad to tastewith salt and pepper. Divide salad amongplates and serve.
