Pan-Seared Sea Bass with Toasted Farro & Provençal Vegetable Medley
Prep 20 min · Cook 25 min · Serves 2 · medium
Crispy-skinned Mediterranean sea bass paired with nutty roasted farro, vibrant roasted tomatoes, zucchini, and eggplant finished with fresh herbs, capers, and a bright lemon-olive oil drizzle
Ingredients
- 2 fillets Sea bass fillets, 6 oz each, skin-on, patted dry
- 0.75 cup Farro, uncooked
- 2.5 cups Vegetable broth, low-sodium
- 1 medium Japanese eggplant, cut into 1-inch rounds
- 1 medium Zucchini, halved lengthwise, then cut into 2-inch pieces
- 1.5 cups Cherry tomatoes, mixed colors if available
- 0.33 cup Kalamata olives, pitted, halved
- 2 tablespoons Capers, rinsed
- 3 sprigs Fresh thyme
- 0.25 cup Fresh basil, torn, divided
- 3 cloves Garlic, minced
- 4 tablespoons Extra virgin olive oil, divided
- 1 whole Lemon, zested and halved
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