Roasted Cod with White Beans, Tomato, and Truffle Oil Recipe
- 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 degrees 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 puree 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.
olive oil, shallots, garlic, tomatoes, cod fillet, white beans, reserved bean cooking liquid, truffle oil
Taken from www.chowhound.com/recipes/roasted-cod-with-white-beans-tomato-and-truffle-oil-10525 (may not work)