Roasted Cod with White Beans Tomato Compote and Truffle Oil
Elevate your dinner table with this luxurious yet approachable Roasted Cod with White Beans, Tomato Compote, and Truffle Oil. Perfectly flaky, oven-roasted cod fillets are nestled atop a hearty medley of white beans and sautéed cherry tomatoes, infused with fragrant garlic and fresh thyme. A drizzle of rich truffle oil and a splash of lemon juice add an irresistibly indulgent touch, while fresh parsley provides a pop of color and brightness. Ready in just 45 minutes, this gourmet recipe is a delightful fusion of rustic simplicity and refined elegance, making it perfect for both weeknight dinners and special occasions. Pair it with crusty bread or a crisp green salad for a complete meal that’s as nutritious as it is memorable. Keywords: roasted cod, white beans, tomato compote, truffle oil, gourmet fish recipe, easy seafood dinner.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) Cod fillets
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
- 3 cloves, minced Garlic
- 2 cups, halved Cherry tomatoes
- 2 cups, drained and rinsed Canned white beans
- 1 tablespoon, chopped Fresh thyme
- 1 tablespoon Lemon juice
- 2 teaspoons Truffle oil
- 2 tablespoons, chopped Fresh parsley
Instructions
Preheat the oven to 400°F (200°C).
Season the cod fillets with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Set aside.
In a large oven-safe skillet or roasting pan, heat 2 tablespoons of olive oil over medium heat.
Add minced garlic and sauté for 1 minute, until fragrant, being careful not to burn it.
Add the halved cherry tomatoes to the skillet and cook for 5–7 minutes, stirring occasionally, until the tomatoes soften and start to release their juices.
Stir in the white beans, fresh thyme, and 1/2 teaspoon of salt. Cook for 3 more minutes, letting the flavors blend. Remove from heat.
Nestle the seasoned cod fillets on top of the tomato and bean mixture in the skillet. Drizzle with the remaining 1 tablespoon of olive oil.
Transfer the skillet or pan to the preheated oven. Roast for 12–15 minutes, or until the cod is opaque and flakes easily with a fork.
Once cooked, remove the skillet from the oven and drizzle the cod and bean mixture with lemon juice and truffle oil.
Garnish with freshly chopped parsley and serve immediately. Optionally, pair with crusty bread or a simple green salad.
Nutrition Facts
Calories |
1618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.6 g | 64% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 292 mg | 97% | |
| Sodium | 3996 mg | 174% | |
| Total Carbohydrate | 128.0 g | 47% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 15.8 g | ||
| Protein | 164.9 g | 330% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 465 mg | 36% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 5507 mg | 117% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
