Roasted Cod with White Beans, Tomato, and Truffle Oil
TIME/SERVINGS
Total: 30 mins
Active: 20 mins
Makes: 6 servings
Rosa Mexicano
by Eric Ripert
Le Bernadin
by Eric Ripert
Chef Eric Ripert of Le Bernadin passed on this simple yet flavorful dish. Combining seared fish with a sweet tomato compote and tasty bean purée, it’s a quick dish that’s sure to impress.
What to buy: Chef Ripert uses cod for this recipe. If you can’t find it, use halibut.
Game plan: For a slacker solution, use canned diced tomatoes (drained of the juices) in place of the diced tomatoes and use high-quality canned cannellini beans to replace the cooked beans.
- 2 tablespoons olive oil
- 1/2 cup finely chopped shallots
- 2 medium cloves garlic, minced
- 2 pounds tomatoes, peeled, seeded, and medium dice
- 2 pounds cod fillet, cut into 6 equal portions
- 1 1/2 cups cooked small white beans such as borlotti, cranberry, or cannellini (see Basic Cooked Beans, omitting the ancho chile)
- 1/4 cup reserved bean cooking liquid, or water
- Truffle oil for garnish (optional)
- Heat oven to 350°F. Heat 1 tablespoon of the oil in a large frying pan over medium-high heat, add shallots and garlic, and cook until fragrant, about 1 minute. Add tomatoes and season well with salt and pepper.
- Reduce heat to medium low and cook until nearly all liquid has evaporated, but tomatoes are still slightly chunky; transfer to a bowl and reserve. Wipe out frying pan, return to stovetop, and heat remaining 1 tablespoon of the oil over high heat. Season cod all over with salt and freshly ground black pepper, and, once oil shimmers, add cod and cook until nicely browned, about 2 minutes per side.
- Transfer fish to a baking sheet and place in oven to finish cooking. (According to Chef Ripert, an easy test for doneness is to insert a metal skewer into the center of a fillet for 5 seconds. The fish is done when the skewer goes in easily and, when removed, feels slightly warm to your lip.)
- Place 1/2 cup of the beans in a food processor with the reserved bean-cooking liquid and purée until smooth to make the sauce. Season well 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 reserved whole cooked beans around the fish and over the two sauces. Garnish with a few drops of truffle oil, if desired.
Beverage pairing: Olivier Leflaive Pugliny-Montrachet, France. A rich, full-bodied white fish like cod makes a good pairing with Chardonnay from a hallowed appellation, in this case Puligny-Montrachet in Burgundy. This Chardonnay has good body to match the fish, but also acidity to cut through it. Flavors of white flowers, lemon and mineral accent the rest of the dish.
COMMENTS | ADD YOUR OWN
SEEMS QUITE SIMPLE AND DELICIOUS.....IM DEFINITELY GONNA PREPARE @ HOME..ALWAYS WANTED A RECIPE FOR COD THAT KEPT IT WHOLE(SINCE IT USUALLY FLAKES OFF IF OVERCOOKED)....
One very easy way to cook the baccala is to coat the skin side with plain white flour and then sear in a lightly oiled pan. After browned, transfer to a piece of parchment and cook in the oven at about 180 C. This not only reduces the amount of movement, which can break apart the flesh, but one-sided searing is healthier, since only one side of the fish touches the cooking oil.
This dish got rave reviews last night! It was really wonderful, and I'm always happy to have an excuse to use my truffle oil. My only edit would be to top it with some fresh, chopped chives if you are serving it to guests. It gives it some much needed color.
Very healthy recipe from Chef Ripert.
looks pretty fantastic! It will be given a test run at our household.
Tasty recipe, although I may use a different type of fish next time (cod tends to dry out and is not as flavorful a fish).
I made this last night. This was a really simple elegant dish. I used heirloom cherry tomatoes instead. It turned out great. This is a easy to impress your guests kind of dinner. Don't forget the truffle oil!