Angela's Italian Recipe for Halibut with Asparagus and Fennel Salad

Halibut with Asparagus and Fennel Salad
(Halibut con Insalata d'Asparagi e Finocchi)


Ingredients:

For the Salad:
3/4 pound asparagus spears (about 1 bunch), trimmed
1/2 cup thinly sliced fennel bulb
4 and 1/2 teaspoons fresh lemon juice
1 tablespoon Dijon mustard
3 tablespoons extra-virgin olive oil
2 tablespoons drained capers, chopped

For the Fish:
Six 6-ounce halibut fillets
3 tablespoons finely grated Parmigiano cheese
2 tablespoons finely chopped fresh Italian parsley
1 tablespoon finely chopped fresh thyme
2 teaspoons finely grated lemon peel
3 tablespoons butter, melted
2 and 1/2 cups fresh breadcrumbs made from crustless French bread
Nonstick vegetable oil spray

Directions:

Prepare the Salad:
Whisk lemon juice and mustard in small bowl.

Gradually whisk in olive oil, then add capers.

Season dressing to taste with salt and pepper.

Place 1 asparagus spear flat on work surface.

Using a vegetable peeler, shave asparagus into long thin strips.

Place asparagus strips in medium bowl with shaved fennel.

Prepare the 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.

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 1-2 minutes.

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. Makes 6 servings.

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