Mediterranean Herb-Crusted Cod with Farro Tabbouleh & Roasted Broccolini

Ingredients

• 4 oz cod fillets, wild-caught, skinless
• 1/4 cup fresh parsley, finely chopped
• 2 tbsp fresh dill, finely chopped
• 1 tbsp lemon zest, from 1 lemon
• 1 clove garlic, minced very fine
• 3 tbsp whole wheat panko, crushed
• 3 tsp olive oil, divided
• 1/2 tsp sea salt, divided
• 1/4 tsp black pepper, divided
• 3/4 cup farro, uncooked
• 1 1/2 cups low-sodium vegetable broth
• 1/2 medium cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 medium red bell pepper, finely diced
• 2 tbsp fresh mint, chopped
• 2 tbsp lemon juice, fresh
• 8 oz broccolini, trimmed

Instructions

1. 1

   Start farro first: Cook in vegetable broth according to package directions (approximately 30-35 minutes). Drain if needed and let cool.

2. 2

   Preheat oven to 425°F. While farro cooks, prepare herb crust: combine parsley, dill, lemon zest, minced garlic, panko, 1/4 tsp salt, and 1/8 tsp pepper in a small bowl.