Instructions: For the mustard sauce, combine all the ingredients and stir to mix well. Refrigerate until needed.

Rinse fish with cold water and pat dry; set aside. Preheat oven to 350 degrees.

Oil the white side of the fish with a little more than half the oil. Be sure to oil the fins and tail. Lay fish, oiled-side down, on a rimmed baking sheet. Brush remaining oil over top side of fish. Sprinkle fish with salt, pepper, and cornmeal.

Bake, uncovered, until fish is opaque and flakes when tested with a fork along backbone, 30 to 40 minutes. While fish is baking, cook asparagus.

Bone fish in pan, or lift fish from pan with 2 large spatulas and set on a carving board to bone. To bone at the table, transfer fish to a large serving platter, surround with asparagus and serve Mustard Sauce on the side. Garnish with chopped parsley and lemon slices.

This recipe yields 4 servings.

Comments: This showpiece entree is ideal for an elegant dinner party - but easy enough to make for a special family dinner.

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