She Strengthens

Impress Your Guests with This Simple yet Flavorful Fish Dish

When it comes to cooking fish, simplicity can be the key to success. Chef Eric Ripert of Le Bernardin shares a recipe that combines seared cod with a sweet tomato compote and creamy bean purée, resulting in a dish that’s both quick and impressive.

The Perfect Protein

For this recipe, Chef Ripert recommends using cod, but halibut is a great substitute if you can’t find it. The beauty of this dish lies in its flexibility, making it perfect for a weeknight dinner or a special occasion.

Streamlining the Process

To make things easier, you can use canned diced tomatoes (drained of juices) instead of fresh tomatoes, and high-quality canned cannellini beans to replace cooked beans. This slacker solution will save you time without compromising on flavor.

A Recipe Worth Trying

This recipe yields 6 servings and takes approximately 30 minutes to prepare, with 20 minutes of active cooking time. It’s considered medium difficulty, making it accessible to cooks of all levels.

Ingredients You’ll Need

• 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)
• 1/4 cup reserved bean cooking liquid, or water
• Truffle oil for garnish (optional)

Cooking the Fish and Preparing the Sauces

1. Preheat your oven to 350°F.
2. Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. Add shallots and garlic and cook until fragrant, about 1 minute.
3. Add tomatoes and season with salt and pepper. Reduce heat to medium-low and cook until nearly all liquid has evaporated, leaving the tomatoes slightly chunky. Transfer to a bowl and reserve.
4. Wipe out the frying pan, return it to the stovetop, and heat the remaining 1 tablespoon of olive oil over high heat. Season the cod with salt and freshly ground black pepper.
5. Add the cod to the pan and cook until nicely browned, about 2 minutes per side. Transfer the fish to a baking sheet and finish cooking in the oven.

The Finishing Touches

1. 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 with salt and pepper.
2. To serve, spoon the tomato compote in the center of each plate, followed by a cod fillet. Spoon the bean sauce outside the compote, and sprinkle reserved whole cooked beans around the fish and over the two sauces. Garnish with truffle oil, if desired.

The Perfect Pairing

For a beverage pairing, consider Olivier Leflaive Pugliny-Montrachet from France. This rich, full-bodied white wine complements the cod perfectly, with flavors of white flowers, lemon, and mineral that accent the rest of the dish.