Crispy-Skinned Branzino with Charred Fennel & Creamy Cannellini Bean Purée

Ingredients

• 4 fillets branzino (sea bass), 6 oz each, skin-on, scaled and patted dry
• 2 cans cannellini beans, 15 oz each, drained and rinsed
• 2 medium fennel bulbs, cut into wedges, fronds reserved
• 6 tbsp extra virgin olive oil, divided
• 5 cloves garlic, minced
• 3 tbsp fresh lemon juice
• 1/2 cup vegetable broth, low-sodium
• 3 sprigs fresh thyme
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes, optional
• 3/4 cup whole grain farro, uncooked
• 2 1/2 cups water, for farro

Instructions

1. 1

   Start cooking farro: Bring 2 1/2 cups water to boil, add farro and 1/2 tsp salt. Reduce heat and simmer 30-35 minutes until tender but chewy. Drain and set aside.

2. 2

   While farro cooks, prepare the bean purée: Heat 2 tbsp olive oil in a saucepan over medium heat. Add 4 minced garlic cloves and sauté 1 minute until fragrant.