Recipe courtesy of The Well at Jordan's Farm

Seared Cod with Farro

  • Level: Intermediate
  • Total: 35 min
  • Active: 35 min
  • Yield: 2 servings
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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

  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. For each serving, scoop half of the farro onto a plate. Top with a cod fillet and then the marinated tomatoes. Garnish with arugula.