Slow-Roasted Halibut with Shaved Asparagus and Fennel Salad

Slow-Roasted Halibut with Shaved Asparagus and Fennel Salad
Slow-Roasted Halibut with Shaved Asparagus and Fennel Salad
Thinly shaving the asparagus gives the familiar vegetable a new look—and a delicate taste. Because the asparagus is shaved so thinly, there is no need to cook it.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 6 servings
Broil High Fiber Dinner Halibut Asparagus Fennel Spring Breadcrumbs Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
  • 1 tablespoon dijon mustard
  • 3 tablespoons extra-virgin olive oil
  • nonstick vegetable oil spray
  • 3 tablespoons finely grated parmesan cheese
  • 1 tablespoon finely chopped fresh thyme
  • 3 tablespoons butter, melted
  • 2 tablespoons drained capers, chopped

PreparationFor salad: 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 vegetable peeler, shave asparagus into long thin strips. Place asparagus strips in medium bowl with shaved fennel. DO AHEAD: Can be made 4 hours ahead. Cover and chill. For fish: Coat rimmed baking sheet 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 evenly. Place halibut fillets on prepared baking sheet, spacing apart. Sprinkle with salt and pepper. Divide breadcrumbs among fillets to cover top (about 1/3 cup each), pressing to adhere. DO AHEAD: Can be made 1 hour ahead. Cover and chill. Preheat oven to 300°F. Bake halibut until opaque in center, about 20 minutes. Turn on broiler. Broil halibut just until breadcrumbs start to brown, about 1 minute. Place 1 halibut fillet on each of 6 plates. Pour dressing over asparagus and fennel mixture; toss to coat. Season salad to taste with salt and pepper. Divide salad among plates and serve. Per serving: 511.5 kcal calories, 35.3 % calories from fat, 20.1 g fat, 6.4 g saturated fat, 75.6 mg cholesterol, 34.1 g carbohydrates, 3.2 g dietary fiber, 4.3 g total sugars, 31.0 g net carbohydrates, 47.0 g protein Nutritional analysis provided by Bon Appétit

PreparationFor salad: 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 vegetable peeler, shave asparagus into long thin strips. Place asparagus strips in medium bowl with shaved fennel. DO AHEAD: Can be made 4 hours ahead. Cover and chill. For fish: Coat rimmed baking sheet 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 evenly. Place halibut fillets on prepared baking sheet, spacing apart. Sprinkle with salt and pepper. Divide breadcrumbs among fillets to cover top (about 1/3 cup each), pressing to adhere. DO AHEAD: Can be made 1 hour ahead. Cover and chill. Preheat oven to 300°F. Bake halibut until opaque in center, about 20 minutes. Turn on broiler. Broil halibut just until breadcrumbs start to brown, about 1 minute. Place 1 halibut fillet on each of 6 plates. Pour dressing over asparagus and fennel mixture; toss to coat. Season salad to taste with salt and pepper. Divide salad among plates and serve. Per serving: 511.5 kcal calories, 35.3 % calories from fat, 20.1 g fat, 6.4 g saturated fat, 75.6 mg cholesterol, 34.1 g carbohydrates, 3.2 g dietary fiber, 4.3 g total sugars, 31.0 g net carbohydrates, 47.0 g protein Nutritional analysis provided by Bon Appétit

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