Crispy Polenta-Crusted Branzino with Charred Radicchio & Salsa Verde

Ingredients

• 4 fillets (6 oz each) branzino fillets, skin-on, patted dry
• 3/4 cup polenta, instant cornmeal
• 6 tbsp extra virgin olive oil, divided
• 1 tsp sea salt, plus more to taste
• 1/2 tsp black pepper, freshly ground
• 1 head radicchio, cut into 8 wedges
• 1 cup fresh parsley, loosely packed
• 1/2 cup fresh basil, loosely packed
• 1/4 cup fresh mint, loosely packed
• 3 cloves garlic cloves, minced
• 2 whole lemon, zest and juice
• 2 tbsp red wine vinegar
• 2 tbsp capers, rinsed
• 2 fillets anchovy fillets, optional, minced
• 1 1/2 cups whole grain farro, uncooked
• 3 cups vegetable broth, low-sodium

Instructions

1. 1

   Prepare farro: Bring vegetable broth to boil, add farro with pinch of salt. Simmer 20-22 minutes until tender. Drain if excess liquid remains. Set aside.

2. 2

   While farro cooks, prepare salsa verde: Chop herbs finely, combine with minced garlic, lemon zest, red wine vinegar, capers, anchovies (if using), and 3 tbsp olive oil. Season with salt and pepper. Set aside.