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.
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.
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