Alaska Cod Chorizo

Alaska Cod Chorizo


  • 4 tbsp olive oil
  • 250g (9oz) asparagus spears
  • 4 x 150-200g (6-7oz) fillets wild Alaska black cod
  • 1/2 lemon, juiced
  • 100g (4oz) Spanish chorizo sausage, sliced
  • 4 small bunches cherry tomatoes on the vine
  • Freshly ground black pepper

Alaska Cod Chorizo

Prep time: 15 minutes

Cook time: 20 minutes

Servings: 4


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 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.

Chef's Tip: Remember that thick fillets of black cod will take a little longer to cook.


In this recipe: Wild-Caught Alaska Cod