Slow-Roasted Halibut with Shaved Asparagus and Fennel Salad

Ingredients

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

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