Recipe: Pan-Seared Black Cod with Morels and Asparagus
Prep Time:
15 minutes
Cook Time:
15 minutes
Servings:
4 servings
Ingredients
  • 6 tablespoons butter, divided
  • 2 shallots, minced
  • 8 ounces morel mushrooms, cleaned
  • 1 bunch (1 pound) pencil asparagus, trimmed and cut into 3-inch pieces
  • ΒΌ cup finely chopped chives, plus more for garnish
  • 3 tablespoons lemon juice
  • Kosher salt and freshly ground black pepper, to taste
  • 3 tablespoons olive oil
  • 4 (6-ounce) wild black cod fillets, skins on
Directions
  1. In a large skillet, melt 3 tablespoons of the butter over medium-high heat.
  2. Add the shallots and sweat until translucent, 2 to 3 minutes.
  3. Add the morels and continue to cook until tender, 3 minutes.
  4. Add the asparagus and cook until lightly golden and tender, 4 minutes more.
  5. Remove from the heat and stir in the remaining 3 tablespoons of butter, the chives and lemon juice. Season with salt and pepper, and keep warm until ready to serve.
  6. In a large nonstick skillet, heat the olive oil over medium-high heat.
  7. Season the fillets with salt and pepper, then make a series of scores on their skins, 1 inch apart from each other.
  8. Cook each fillet, skin-side down, until golden and crisp, 4 to 5 minutes. Flip the fish and sear until cooked through, 3 to 4 minutes more.
  9. Using a slotted spoon, divide the mushrooms and asparagus between 4 plates and top each with a cod fillet, skin-side up.
  10. Spoon any remaining liquid in the mushroom pan over the cod and garnish with chopped chives, then serve.