Slow-Roasted Halibut with Shaved Asparagus and Fennel Salad

This recipe hails from Bon Appetit Magazine.  It was part of a feature on exciting ways to prepare three spring vegetables: asparagus, artichokes, and peas.  Other asparagus recipes included were lasagna with asparagus, leeks and morels, and Korean rice bowl with steak, asparagus, and fried egg (yum, and yum).  Let us then talk about asparagus, shall we?

Asparagus has been used from early times as a vegetable and medicine, owing to its delicate flavour and diuretic properties. There is a recipe for cooking asparagus in the oldest surviving book of recipes, Apicius's third century AD De re coquinaria, Book III.  It was cultivated by the ancient Egyptians, Greeks and Romans, who ate it fresh when in season and dried the vegetable for use in winter  (wikipedia).  Asparagus is rich in vitamins A and C, folic acid, potassium, folate and the flavonoid rutin, plus fiber; it has no fat or cholesterol and is very low in sodium.
O.K., on to the recipe...

For the salad:

• 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)

For the Fish:

• 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

For 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.  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.  Can be made 4 hours ahead. Cover and chill.

For 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.  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.