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Slow-Roasted Halibut with Shaved Asparagus and Fennel Salad

Slow-Roasted Halibut with Shaved Asparagus and Fennel Salad
Photo by José Picayo

Ingredients

  • 2 tablespoons capers
  • 2 ½ cups fresh breadcrumbs made from crustless French bread
  • ¾ pound asparagus spears
  • 3 tablespoons butter
  • 4 ½ teaspoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon Dijon mustard
  • + 7 more ingredients
    • ½ cup fennel bulb
    • 2 tablespoons fresh Italian parsley
    • 3 tablespoons Parmesan cheese, freshly grated
    • Nonstick vegetable-oil spray
    • 2 teaspoons lemon peel
    • 1 tablespoon fresh thyme
    • 6 6-ounce halibut fillets

Whisk lemon juice and mustard in small bowl. Gradually whisk in oil, then add capers. Season dressing to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature and rewhisk before using. Place 1 asparagus spear flat on work surface. Using veget...

View full recipe at Epicurious

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