Pan-Seared Sea Bass with Charred Fennel & Farro Pilaf

Name: Pan-Seared Sea Bass with Charred Fennel & Farro Pilaf
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 fillets (6 oz each) Sea bass fillets; 2 medium Fennel bulbs; 1.5 cups Farro; 3.5 cups Vegetable broth; 5 tbsp Extra virgin olive oil; 2 medium Shallots; 3 cloves Garlic cloves; 3 tbsp Capers; 3 tbsp Fresh lemon juice; 3 tbsp Unsalted butter; 0.33 cup Pine nuts; 2 sprigs Fresh thyme; 1 tsp Sea salt; 0.5 tsp Black pepper; 1 tbsp Lemon zest

Prep 20 min · Cook 25 min · Serves 4 · medium

Mediterranean Diet

A French Provençal-inspired dinner featuring delicate sea bass topped with a bright lemon-caper beurre blanc, served alongside roasted fennel and nutty whole grain farro with toasted pine nuts. Light, elegant, and perfectly balanced.

Ingredients

4 fillets (6 oz each) Sea bass fillets
2 medium Fennel bulbs
1.5 cups Farro
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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