Preheat the oven to 375°F (190°C). Season the black cod fillets with olive oil, salt, and black pepper. Place them on a baking sheet and bake for 15-20 minutes or until cooked through.

Preparation of Corn Velouté

Make the Corn Velouté

In a saucepan, melt the butter over medium heat. Add the diced onion and garlic, sauté until translucent. Add the corn kernels and vegetable stock, bring to a boil, then reduce heat and simmer for 15 minutes. Blend until smooth and stir in the heavy cream. Season with salt and pepper.

Preparation of Saffron Risotto Cake

Cook the Risotto

In a medium saucepan, bring chicken stock to a simmer. In another pot, melt butter and add Arborio rice. Toast the rice for 2 minutes. Gradually add stock, one ladle at a time, stirring constantly until absorbed. Add saffron threads, and cook until rice is al dente. Stir in Parmesan cheese, salt, and pepper. Spread the risotto in a dish and let it cool before cutting into cakes.

Preparation of Basil Vinaigrette

Blend the Vinaigrette

In a blender, combine basil leaves, olive oil, red wine vinegar, salt, and black pepper. Blend until smooth and adjust seasoning to taste.

Preparation of Asparagus

Sauté the Asparagus

Toss asparagus spears with olive oil, salt, and pepper. Sauté in a pan over medium heat for 5-7 minutes until tender-crisp.

Assembly

Plate the Dish

On a plate, spoon the corn velouté, place the saffron risotto cake on top, arrange the black cod beside it, and garnish with sautéed asparagus and drizzle with basil vinaigrette.