Pan-Seared Sea Bass with Herb-Infused Farro & Roasted Romanesco

Ingredients

• 2 fillets (6 oz each) sea bass fillets, skin-on, patted dry
• 0.75 cup pearled farro, uncooked
• 3 cups romanesco florets, trimmed
• 5 tablespoons extra virgin olive oil, divided
• 1.5 cups vegetable broth, low-sodium
• 5 cloves garlic cloves, minced, divided
• 1 whole fresh lemon, zest and juice
• 2 tablespoons fresh dill, chopped
• 1 tablespoon fresh thyme, fresh leaves
• 0.5 teaspoon sea salt, to taste
• 0.25 teaspoon cracked black pepper, to taste
• 0.25 cup white wine, dry, optional

Instructions

1. 1

   Heat 1.5 tablespoons olive oil in a medium saucepan over medium heat. Add 2 minced garlic cloves and toast for 30 seconds until fragrant.

2. 2

   Add farro and stir to coat with oil for 1-2 minutes. Pour in vegetable broth and bring to a boil.