Pan-Seared Sea Bass with Crispy Chickpea Salad & Farro Pilaf

Ingredients

• 4 6 oz fillets sea bass fillets, skin-on, room temperature
• 5 tbsp extra virgin olive oil, divided
• 1.5 cups farro, uncooked
• 3.5 cups vegetable broth, low-sodium
• 1 can (15 oz) canned chickpeas, drained, rinsed
• 1.5 cups cherry tomatoes, halved
• 0.5 medium red onion, thinly sliced
• 0.25 cup fresh dill, chopped
• 0.25 cup fresh mint, chopped
• 0.25 cup fresh parsley, chopped
• 2 whole lemon, 1 zested, both for juice
• 3 cloves garlic, minced
• 0.5 tsp paprika, sweet
• 0.75 tsp sea salt, plus to taste
• 0.5 tsp black pepper, freshly ground
• 0.25 tsp red pepper flakes, optional

Instructions

1. 1

   Toast farro in a dry pot over medium heat for 2 minutes, stirring constantly. Add broth and bring to boil. Reduce heat, simmer covered for 20-22 minutes until tender. Fluff with fork.

2. 2

   While farro cooks, toss chickpeas with 1 tbsp olive oil, paprika, 0.25 tsp salt, and pepper. Spread on baking sheet and roast at 425°F for 12-15 minutes until crispy and golden.