Slow-Roasted Halibut with Shaved Asparagus and Fennel Salad

Ingredients for Slow-Roasted Halibut with Shaved Asparagus and Fennel Salad

• 25ml fresh lemon juice

• 1 tablespoon Dijon mustard

• 45ml extra-virgin olive oil

• 2 tablespoons drained capers, chopped

• 350g asparagus spears (about 1 bunch), trimmed

• 80g thinly sliced fennel bulb (preferably shaved with V-slicer)

• Nonstick vegetable oil spray

• 600ml 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

• 45ml butter, melted

• 170g 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 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.

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 80ml each), pressing to adhere. DO AHEAD: Can be made 1 hour ahead. Cover and chill.

Preheat oven to 149°C. Bake halibut until opaque in centre, about 20 minutes. Turn on grill. Grill 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.