Almost any fish fillets can be used for this, but I prefer red mullet, sea bream or red snapper. As this dish needs some last–minute attention, it is best served for an informal supper.
Steam or boil the asparagus tips until they are just soft, then leave them on one side. Melt the butter in a frying pan over a medium heat, add the ground coriander and the mushrooms and stir for a few minutes until the mushrooms have softened. Then season the mixture with salt and black pepper and transfer to a plate to cool. Set the oven to