Recipe courtesy of The Well at Jordan's Farm
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.

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