Created in Partnership with the James Beard Foundation

Sourced from fine wine regions ranging from the North Coast to Oregon, Dough Wines are crafted to be exceptionally food friendly. We believe in delicious optimism, and that each glass, bottle and conversation can make an impact, and become a catalyst for good.

Fresh ingredients ... dazzling flavors
for summer

Dough Wines Ambassador and James Beard Award Finalist Nominee for Best Chef: New York State Ayesha Nurdjaja created this delicious pan roasted black bass recipe to elevate your summer table. Paired with fresh clams, asparagus and fresh herbs, this flavorful dish — with just a hint of heat — is perfect for summer entertaining. Pair with Dough North Coast Chardonnay.

Dough Wine pairing: North Coast Chardonnay

The rich broth of this flavorful dish pairs beautifully with the creamy and bright flavors of Dough Chardonnay.

Try our North Coast Chardonnay, or explore the single appellation wines on our wine shop.

As a chef, restaurateur and advocate for a more sustainable food system, it’s an honor to join forces with Dough Wines, a brand that shares my commitment to diversity and sustainability efforts and restaurant recovery.

Dough Council of Ambassadors:

Our Ambassadors “rise to the occasion” with us in support of the James Beard Foundation. These culinary and advocacy leaders’ expertise, work and mission aligns powerfully with dough’s support of restaurant recovery, equality in the kitchen and food sustainability.


Chef Ayesha Nurdjaja - Black Bass Recipe
Chef Ayesha Nurdjaja - Black Bass Recipe

Pan Roasted Black Bass with Clams & Asparagus

Ayesha Nurdjaja
Servings 4 people



  • 1 pound Manila or littleneck clams
  • 4 garlic cloves smashed (about 20g)
  • 1/3 cup extra virgin olive oil
  • 1 bay leaf
  • 1 Fresno chili
  • 1 orange
  • Pinch of saffron
  • 1 ½ cups Dough Chardonnay or Sauvignon Blanc (1/2 bottle)
  • 1 bunch parsley stems chopped
  • 1 large lemon
  • 1 tablespoon butter


  • 10 pieces baby asparagus 1 bunch
  • Water as needed for cooking
  • Salt as needed for cooking
  • Ice water as needed for cooling

Black Bass

  • 4 filets black bass sub cod, porgy or branzino if preferred
  • Salt as needed
  • Extra virgin olive oil as needed for cooking

To Finish

  • 2 large lemons
  • 1/2 cup parsley leaves picked (or substitute pea tendrils)



  • Run cold water over the clams. Make sure all clams are closed tightly and scrub shells clean.
  • Place saffron threads in a small bowl. Pour two tablespoons of water over and steep for 10 minutes.
  • Remove the peel from the orange with a sharp vegetable peeler or knife. Use a sharp knife to trim away the white pith from the peel. Cut the orange in half and reserve.
  • Slice the Fresno chili into thin rings.
  • Place a heavy-bottomed pan over medium heat. Add the olive oil, garlic, bay leaf, chili and orange peel. Cook until the garlic is golden brown and fragrant.
  • Add the clean clams, the juice from half of the orange, the saffron and the wine.
  • Turn the heat under the pot to high and cover with a tight lid. Cook for 4 -5 minutes until the clams have opened.
  • When the clams have opened, remove the bay leaf and orange zest. Remove the opened clams to a bowl and discard any that have not opened.
  • To the juices in the pot, add the butter, the juice from half of the lemon and the chopped parsley. Cook over medium heat for about 5 minutes. Add the blanched asparagus.


  • Prepare a large bowl with the ice water. Place close to your range.
  • Fill a large pot with water. Bring to a boil. Add salt as you would if cooking pasta. Return to a boil. Add the baby asparagus and cook in the boiling water for two minutes or until the asparagus is bright green.
  • Immediately remove the asparagus with a slotted spoon or tongs and place in the ice water to stop the cooking.
  • Remove the asparagus from the ice water and drain on paper towels.
  • Cut the asparagus into 1-inch pieces on the bias

Black Bass

  • Dry filets on a paper towel.
  • Turn skin side up on a cutting board. Using a sharp knife, score the skin by making three shallow ¼-inch cuts along the length of each filet.
  • Heat a nonstick pan over medium-high heat.
  • Salt the filets on each side. When the pan is hot, place the filets, skin-side down in the pan. Each filet should have about a ½ in space on all sides. Be careful not to crowd the pan. Cook until the skin is well-browned, about 3 minutes. Flip the filets and cook for another minute to 90 seconds, or until cooked through.

To Plate

  • Cut the tips off the top and bottom of the lemon. Cut the rounded sides – or “cheeks” – from each lemon. Set aside.
  • Add the cooked clams back to the reduced clam broth. Warm briefly until the broth is just hot.
  • Put some of the warm clam broth, the clams and asparagus into a shallow bowl. Place fish on top. Garnish with the lemon cheeks and the parsley leaves or pea tendrils.
Wine Category Chardonnay
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