Name: Slow-Roasted Halibut with Shaved Asparagus and Fennel Salad
Yield: 6 Servings
Ingredients: 4 1/2 teaspoons fresh lemon juice; 1 tablespoon Dijon mustard; 3 tablespoons extra-virgin olive oil; 2 tablespoons drained capers, chopped; 3/4 pound asparagus spears (about 1 bunch), trimmed; 1/2 cup thinly sliced fennel bulb (preferably shaved with V-slicer); Nonstick vegetable oil spray; 2 1/2 cups fresh breadcrumbs made from crustless French bread; 3 tablespoons finely grated Parmesan cheese; 2 tablespoons finely chopped fresh Italian parsley; 1 tablespoon finely chopped fresh thyme; 2 teaspoons finely grated lemon peel; 3 tablespoons butter, melted; 6 6-ounce halibut fillets

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