Pan-seared black cod with sautéed spring asparagus


Wood Stone executive chef Tina Hoban prepares a pan-seared black cod with spring asparagus sauté that would go great as an outdoor patio dinner. 


• 2 tablespoons olive oil, divided

• 2-6 ounces black cod fillets

• 4 ounces trumpet mushrooms

• 8 ounces asparagus

• ½ large leek

• ½ small head of radicchio

• ¼ cup white wine (Tina used pinot gris)

• 1 tablespoon lemon juice

• 10 Moroccan oil-cured black olives (or Kalamata olives)


• Prep vegetables

• Remove tough parts at the bottom of the stems for the mushrooms. Slice lengthwise into half or quarters.

• Remove green part of leek and save for another recipe. Slice white part of the leek in half lengthwise. Rinse off any grit from the leek and cut across into thin slices. Reserve half for another use.

• Remove any tough part of the asparagus stalks. Slice the remainder into ¾-inch pieces.

• Pit olives and cut into quarters.

• Remove the core from the radicchio. Cut in half lengthwise, then across into strips.

Prepare dish

Heat two medium-size sauté pans over medium-high heat.

For fish, add 1 tablespoon olive oil to the first pan. Pat the fish dry, season with salt and pepper, then place the skin side down and cook for around four minutes, or until the skin is crispy. Turn the fish over and cook on the other side for another 3-4 minutes, or until just cooked through.

While the fish cooks, sauté the veggies. Add 1 tablespoon oil to the second hot pan. Add the mushrooms and cook until they begin to brown and soften.  

Add the asparagus and leeks and sauté until the asparagus turns bright green.

Add the olives, wine and lemon juice, and sauté just until the liquid evaporates, then toss in the radicchio.

To plate, place the veggies on a platter and top with the black cod.

Watch the recipe video at

Hoban graduated from culinary school and worked as a pastry chef at well-known restaurants in Seattle and Minneapolis. Hoban moved to a farm in Whatcom County where she homesteaded and started Scratch Desserts using the farm’s bounty. She works as corporate chef of innovation for the Wood Stone Corporation.

Keep It Simple Seafood classes

This recipe was used for KISS (Keep It Simple Seafood), a monthly seafood cooking workshop that ran this spring through May 20 with Bellingham SeaFeast and Bellingham Dockside Market. Each workshop was during Bellingham Dockside Market, which continues to run the first and third Saturday every month.


No comments on this item Please log in to comment by clicking here