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1
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.
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2
Add tomatoes and season well with salt and pepper.
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3
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.
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4
Wipe out frying pan, return to stovetop, and heat remaining 1 tablespoon of the oil over high heat.
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5
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.
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6
Transfer fish to a baking sheet and place in oven to finish cooking.
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7
(According to Chef Ripert, an easy test for doneness is to insert a metal skewer into the center of a fillet for 5 seconds.
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8
The fish is done when the skewer goes in easily and, when removed, feels slightly warm to your lip.)
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9
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.
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10
Season well with salt and pepper.
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11
To serve, spoon tomato compote in the center of each plate and place a cod fillet on top.
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12
Spoon bean sauce outside the compote, and sprinkle reserved whole cooked beans around the fish and over the two sauces.
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13
Garnish with a few drops of truffle oil, if desired.
