Pan-Seared Sea Bass with Charred Fennel & Farro Pilaf

Ingredients

• 4 fillets (6 oz each) sea bass fillets, skin-on, patted dry
• 2 medium fennel bulbs, quartered lengthwise
• 1 1/2 cups farro, uncooked whole grain
• 3 1/2 cups vegetable broth, low-sodium
• 5 tbsp extra virgin olive oil, divided
• 2 medium shallots, minced
• 3 cloves garlic cloves, minced
• 3 tbsp capers, drained, rinsed
• 3 tbsp fresh lemon juice, freshly squeezed
• 3 tbsp unsalted butter, cold, cubed
• 1/3 cup pine nuts, toasted
• 2 sprigs fresh thyme, plus extra for garnish
• 1 tsp sea salt, divided
• 1/2 tsp black pepper, freshly cracked
• 1 tbsp lemon zest, for garnish

Instructions

1. 1

   Start farro: Bring broth to boil in medium saucepan. Add farro and thyme sprigs. Reduce heat, simmer 25-28 minutes until tender but chewy. Drain any excess liquid.

2. 2

   While farro cooks, toss fennel quarters with 2 tbsp olive oil, 1/2 tsp salt, and pepper. Arrange on baking sheet cut-side down.