Roast flathead with asparagus and sauce vierge

We are in for a beautiful weekend, so here is a recipe that has been adapted from Gourmet Traveller. It’s a fresh and seasonal option that would pair beautifully with a cider from Lost Pippin or Brady’s Lookout.
With Effervescence Tasmania just around the corner, a glass of Tasmanian bubbles would be an excellent companion.
flathead (about 250gm each) – George Town Seafoods
lemon, halved lengthways and thinly sliced into half moons, plus extra wedges to serve 
510 gm (about 3 bunches) asparagus, trimmed Headlam Farm Asparagus, Newry Farm Asparagus
Sauce vierge
1 tsp coriander seeds Laos Fresh Farm
60 ml (¼ cup) extra-virgin olive oil Coronea Grove, Lentara Grove, Mt Direction Olives, Village Olive Grove
1½ tbsp cider vinegar Lost Pippin 
100 gm cherry tomatoes, quartered Tamar Valley Hydroponics 
1 tbsp each finely chopped chives, chervil and basil Plants Direct Tasmania

Method

1. Preheat oven to 220C. Place flathed on an oven tray lined with baking paper, stuff cavities with lemon slices and season to taste. Place asparagus on a separate oven tray and season to taste. Drizzle flathead and asparagus with oil and roast, swapping trays halfway through cooking, until fish is just cooked through and asparagus is tender (8-10 minutes).

2. For sauce vierge, dry-roast coriander seeds over medium-high heat until fragrant (30 seconds), coarsely crush in the pan with a pestle, then add oil, vinegar and shallot and cook until shallot is tender (1 minute). Add tomatoes, cook to soften slightly (1 minute), then remove from heat, stir in herbs and season to taste. Spoon sauce over flathead and asparagus and serve with lemon wedges.


This recipe has been given a Tassie twist, the original is from : EMMA KNOWLES for Gourmet Traveller magazine.

Photography:

JOHN PAUL URIZAR

Styling:

VANESSA AUSTIN & EMMA KNOWLES

Magazine:

OCT 2014