Seared Cod with Farro
Seared Cod with Farro
- Level: Intermediate
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 865
- Total Fat
- 54
- Saturated Fat
- 18
- Carbohydrates
- 58
- Dietary Fiber
- 10
- Sugar
- 4
- Protein
- 43
- Cholesterol
- 134
- Sodium
- 1223
- Total: 35 min
- Active: 35 min
- Level: Intermediate
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 865
- Total Fat
- 54
- Saturated Fat
- 18
- Carbohydrates
- 58
- Dietary Fiber
- 10
- Sugar
- 4
- Protein
- 43
- Cholesterol
- 134
- Sodium
- 1223
- Total: 35 min
- Active: 35 min
Ingredients
2 cups farro, cooked with stock and onions
4 tablespoons butter
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
Two 6-ounce, skin-on cod fillets
1 cup cherry tomatoes, halved
1 teaspoon chopped fresh mint
1/4 teaspoon sea salt
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon roughly chopped fresh basil
1/2 cup arugula
Directions
- Preheat the oven to 350 degrees F.
- Warm the farro in a small saucepan with 2 tablespoons of the butter, 3 to 5 minutes. Season with salt and pepper, and keep warm.
- Heat the vegetable oil in a medium skillet over medium-high heat. Sprinkle the cod with salt and pepper, and place, skin-side down, in the skillet. Cover, and cook until the skin is golden and crispy, about 4 minutes. Flip the fillets and transfer the skillet to the oven.
- Bake until the fish is cooked, about 4 minutes. Add the remaining 2 tablespoons butter to the skillet and spoon over the fish skin as it melts.
- Meanwhile, combine the tomatoes, mint, sea salt, olive oil, balsamic vinegar and basil in a bowl. Season with salt and pepper, toss and set aside.
- For each serving, scoop half of the farro onto a plate. Top with a cod fillet and then the marinated tomatoes. Garnish with arugula.
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