Maltese Pan-Seared Halibut with Roasted Fennel & Farro Salad

Ingredients

• 4 6 oz fillets halibut fillets, skin-on, patted dry
• 6 tbsp extra virgin olive oil, divided
• 1 cup pearl farro, uncooked
• 2 medium fennel bulb, sliced into wedges
• 2.5 cups vegetable broth, low-sodium
• 0.5 cup pomegranate arils, fresh
• 0.25 cup fresh mint, chopped
• 0.25 cup fresh parsley, chopped
• 2 whole lemon, 1 zested, 1 for juice
• 4 cloves garlic, minced
• 1 tsp sea salt
• 0.5 tsp black pepper
• 0.5 medium red onion, thinly sliced
• 0.25 cup Kalamata olives, pitted, halved

Instructions

1. 1

   Bring vegetable broth to boil in a medium pot. Add pearl farro, reduce heat to medium-low, and simmer for 25-30 minutes until tender but still slightly chewy. Drain any excess liquid and set aside to cool slightly.

2. 2

   While farro cooks, preheat oven to 425°F. Toss fennel wedges with 2 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-22 minutes until caramelized and tender.