Photo: Anna Pelzer
Slow-Roasted Halibut with Shaved Asparagus and Fennel Salad
14 ingredients
Makes 6 servings
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Estimated Nutrition (whole recipe, rough)
1002
Calories
55g
Protein
37g
Fat
113g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Halibut | 100g cooked | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Asparagus | 6 spears (90g) | 27 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes