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
• 1.5 cups Farro, uncooked whole grain
• 3.5 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
• 0.33 cup Pine nuts, toasted
• 2 sprigs Fresh thyme, plus extra for garnish
• 1 tsp Sea salt, divided

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, 0.5 tsp salt, and pepper. Arrange on baking sheet cut-side down.