Pan-Seared Sea Bass with Herbed Farro & Roasted Romanesco

Ingredients

• 4 fillets sea bass fillets, 5 oz each, skin-on, patted dry
• 1 1/2 cups pearled farro, dry
• 4 1/2 cups vegetable broth, low-sodium
• 1 1/2 lbs romanesco broccoli, cut into florets
• 6 tbsp extra virgin olive oil, divided
• 3 tbsp fresh dill, finely chopped
• 2 tbsp fresh tarragon, finely chopped
• 5 cloves garlic, minced
• 2 whole lemon, 1 zested, both juiced
• 1/2 cup white wine, dry
• 1 tsp sea salt, plus more to taste
• 1/2 tsp black pepper, freshly ground
• 1 medium shallot, minced

Instructions

1. 1

   In a medium saucepan, heat 1 tbsp olive oil over medium heat. Sauté shallot for 2 minutes until softened. Add farro and toast for 2 minutes, stirring constantly.

2. 2

   Pour in white wine and let reduce by half (about 2 minutes). Add vegetable broth and bring to simmer. Cook uncovered for 25-30 minutes until farro is tender and liquid is absorbed, stirring occasionally.