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.