Pan-Seared Sea Bass with Herbed Farro & Roasted Romanesco

Ingredients

• 2 fillets sea bass fillets, 6 oz each, skin-on, patted dry
• 4 tbsp extra virgin olive oil, divided
• 0.75 cup farro, uncooked
• 2.5 cups vegetable broth, low-sodium
• 4 cups romanesco florets
• 4 cloves garlic, minced, divided
• 3 tbsp fresh parsley, chopped
• 2 sprigs fresh thyme, or 1 tsp dried
• 1 whole lemon, for juice and zest
• 0.5 tsp sea salt, to taste
• 0.25 tsp black pepper, to taste

Instructions

1. 1

   Preheat oven to 425°F. Bring vegetable broth to boil in a medium saucepan. Add farro and thyme, reduce heat to low, and simmer for 30-35 minutes until tender.

2. 2

   After farro has cooked for 15 minutes, toss romanesco with 2 tbsp olive oil, 2 minced garlic cloves, salt, and pepper. Spread on a baking sheet and roast for 15-18 minutes until golden and crispy.