Roasted Cod With White Beans Tomato Compote And Truffle Oil

If you can’t find cod, use halibut. By eric ripert.

Heat oven to 350f.

Heat 1 tablespoon extra-virgin olive oil in a saucepan over medium-high heat , add the shallots and garlic , and saut for 1 minute.

Add the tomatoes and season with salt and pepper.

Reduce heat to medium low and cook the tomatoes until all the liquid has evaporated , but the tomatoes are still slightly chunky.

While the tomatoes are cooking , heat the remaining tablespoon of oil in a large frying pan over high heat.

Season both sides of the cod with salt and freshly ground black pepper , and sear each side for about 2 minutes , or until nicely browned.

When the fillets are seared , place them on a baking sheet.

Put cod in the oven to finish cooking.

Place 1 / 2 cup of the beans in a food processor with the reserved bean-cooking liquid and pure until smooth to make the sauce.

Season to taste with salt and pepper.

To serve , spoon tomato compote in the center of each plate and place a cod fillet on top.

Spoon bean sauce outside the compote , and sprinkle r.

olive oil, shallot, garlic cloves, tomatoes, cod fish fillets, small white beans, truffle oil