4 1/2 tsp. 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 C. thinly sliced fennel bulb (preferably shaved with V-slicer)

Olive oil to coat halibut fillets
2 1/2 C. 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 tsp. finely grated lemon peel
3 T. butter, melted
6 6-ounce halibut fillets

(Dressing can be made 1 day ahead; cover and chill; bring to room temperature and whisk again before serving. Vegetables can be prepared 4 hours prior to serving; cover and chill) In a small bowl, whisk lemon juice and mustard. Gradually whisk in oil, then add capers. Season dressing to taste with salt and pepper. Place one asparagus spear flat on work surface. Using vegetable peeler, shave asparagus into long thin strips. Place asparagus strips in medium bowl with shaved fennel.

Mix breadcrumbs, cheese, herbs, and lemon peel in a medium bowl. Season with salt and pepper. Add melted butter and toss with fork to incorporate evenly. Rinse halibut fillets with cold water and pat dry with paper towels. Rub fillets with olive oil and place on a baking sheet. Season with salt and pepper. Take small handfuls of breadcrumb topping and gently press evenly over the top of the fillets (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.

Just before halibut is done baking, pour dressing over asparagus and fennel salad and toss gently to coat. Season salad to taste with salt and pepper.