Sunday, April 11, 2010

Slow-Roasted Halibut with Shaved Asparagus and Fennel Salad

Ingredients for salad:
4 1/2 teaspoons fresh lemon juice
1 T dijon mustard
3 T extra virgin olive oil
2 T drained capers, chopped
3/4 pound asparagus spears (about 1 bunch), trimmed
1/2 cup thinly sliced fennel bulb (preferably shaved with V-slicer)

Ingredients for fish:
nonstick vegetable oil spray
2 1/2 cups fresh breadcrumbs made from crustless French bread
3 T finely grated parmesan cheese
2 T finely chopped fresh Italian parsley
1 T finely chopped fresh thyme
2 teaspoons finely grated lemon peel
3 T butter, melted
6 6-ounce halibut fillets

Preparing the salad:
Whisk lemon juice and mustard in small bowl. Gradually whisk in oil, then add capers Season dressing to taste with salt and pepper. This 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. This can be made 4 hours ahead. Cover and chill.

Pour dressing over asparagus and fennel mixture, toss to coat. Season salad to taste with salt and pepper.

* * * * * * * * * * *

Preparing the fish:
Coat 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. Can be made 1 hour ahead; cover and chill.

Preheat oven to 300 degrees F. Bake halibut until opaque in center, about 20 minutes. Turn on broiler. Broil halibut just until breadcrumbs start to brown, about 1 minute.

Serves 6


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