Pan-Seared Sea Bass with Crispy Chickpea Salsa Verde & Herbed Farro

Ingredients

• 2 fillets sea bass fillets, 6 oz each, skin-on, patted dry
• 3/4 cup canned chickpeas, drained, rinsed, patted dry
• 5 tbsp extra virgin olive oil, divided
• 3/4 cup farro, dry
• 1 1/2 cups vegetable broth, unsalted
• 3/4 cup fresh parsley, packed, chopped
• 1/3 cup fresh mint, packed, chopped
• 1/4 cup fresh dill, chopped
• 3 tbsp lemon juice, fresh
• 3 cloves garlic, minced
• 1/4 medium red onion, finely diced
• 1 medium carrot, cut into 1-inch pieces
• 1 medium parsnip, cut into 1-inch pieces
• 1 tsp fresh thyme, or 1/2 tsp dried
• 1/2 tsp sea salt, plus more to taste
• 1/4 tsp black pepper, plus more to taste
• 1/8 tsp red pepper flakes, optional

Instructions

1. 1

   Preheat oven to 425°F. Bring vegetable broth to boil in a saucepan. Add farro, reduce heat to low, cover, and simmer for 25-30 minutes until tender and liquid is absorbed.

2. 2

   Toss carrot and parsnip pieces with 1 1/2 tbsp olive oil, salt, pepper, and thyme. Spread on baking sheet and roast for 25 minutes until caramelized.