Wild Alaska Black Cod with Chargrilled Asparagus, Chorizo and Vine Tomatoes


• 4 tbsp olive oil
• 250g (9oz) asparagus spears
• 4 x 150-200g (6-7oz) fillets wild Alaska black cod
• Juice of ½ lemon
• 100g (4oz) Spanish chorizo sausage, sliced
• 4 small bunches cherry tomatoes on the vine
• Freshly ground black pepper


Preheat a char-grill pan or the grill. Use 1 or 2 tablespoons of the olive oil to brush over the asparagus spears. Char-grill or grill them for about 5 or 6 minutes, turning often, until cooked.

Meanwhile, heat the remaining olive oil in a frying pan and add the fillets of black cod, cooking them over a medium heat for about 6 to 8 minutes. Add the lemon juice and slices of chorizo and cook for 3 or 4 more minutes. Check that the fish is cooked – the flesh should be opaque and flake easily when tested with a fork. If necessary, cook for a little longer

Lightly cook the vine tomato bunches, either in the char-grill pan or under the grill. They will only need a couple of minutes.

Serve the black cod with the asparagus, chorizo and tomatoes, sprinkled with freshly ground black pepper.

Cook’s tip: Remember that thick fillets of black cod will take a little longer to cook.