Pan-Seared Sea Bass with Charred Fennel & White Bean Escabeche

Ingredients

• 4 fillets (6 oz each) sea bass fillets, skin-on, pat dry before cooking
• 5 tbsp extra virgin olive oil, divided
• 2 medium fennel bulb, sliced into wedges
• 1 medium red onion, thinly sliced
• 1 cup roasted red peppers, jarred, drained, sliced
• 1 1/2 cans (15 oz) canned white beans, drained, rinsed
• 3 tbsp sherry vinegar
• 1/4 cup fresh orange juice, freshly squeezed
• 1 tsp orange zest
• 3 cloves garlic cloves, minced
• 1 whole bay leaf
• 2 sprigs fresh thyme
• 1 tsp sea salt
• 1/2 tsp cracked black pepper
• 1 1/2 cups farro, uncooked
• 3 cups vegetable broth
• 1/4 cup fresh parsley, chopped
• 1/4 cup green olives, pitted, halved

Instructions

1. 1

   Bring vegetable broth to boil in a saucepan. Add farro, reduce heat to medium-low, and simmer 20-25 minutes until tender. Drain excess liquid if needed. Season with salt and pepper.

2. 2

   While farro cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add fennel wedges and sear 4-5 minutes per side until charred and caramelized. Transfer to a plate.