Recipe courtesy of The Well at Jordan's Farm
Print
Seared Cod with Farro
Total:
35 min
Active:
35 min
Yield:
2 servings
Level:
Intermediate
Total:
35 min
Active:
35 min
Yield:
2 servings
Level:
Intermediate

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Categories:

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Black Cod Tips

Recipe courtesy of Kerry MacLane

Cod Fish Croquettes

Recipe courtesy of Fornos of Spain Restaurant

Salt Cod Salad

Recipe courtesy of Young Sun Huh

Salt Cod Beignets

Recipe courtesy of Laura Calder

Pan-Seared Salmon

Recipe courtesy of Patti LaBelle

Insalata di Baccala: Cod Salad

Recipe courtesy of David Rocco

Pan-Seared Rib-Eye

Recipe courtesy of Alton Brown

Pan-Seared Crispy Halibut with Homemade Tartar Sauce

Recipe courtesy of Kelsey Nixon

Seared Salmon and Brussels Sprout-Apple Salad with Bacon and Maple-Thyme Vinaigrette

Recipe courtesy of Bobby Flay

On TV

Haylie's America

7:30am | 6:30c

Haylie's America

8:30am | 7:30c

Haylie's America

9:30am | 8:30c

Cheap Eats

10am | 9c

Cheap Eats

10:30am | 9:30c

Cheap Eats

11am | 10c

Cheap Eats

11:30am | 10:30c

Unique Eats

12pm | 11c

Unique Eats

12:30pm | 11:30c

Unique Eats

1pm | 12c

Unique Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Carnival Eats

10pm | 9c

Carnival Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Carnival Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

Trending Videos

Brunch Bonanza

So Much Pretty Food Here