Pan-Seared Sea Bass with Toasted Farro & Provençal Vegetable Medley

Ingredients

• 2 fillets sea bass fillets, 6 oz each, skin-on, patted dry
• 3/4 cup farro, uncooked
• 2 1/2 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 1/2 cups cherry tomatoes, mixed colors if available
• 1/3 cup Kalamata olives, pitted, halved
• 2 tablespoons capers, rinsed
• 3 sprigs fresh thyme
• 1/4 cup fresh basil, torn, divided
• 3 cloves garlic, minced
• 4 tablespoons extra virgin olive oil, divided
• 1 whole lemon, zested and halved
• 1/2 teaspoon sea salt
• 1/4 teaspoon cracked black pepper

Instructions

1. 1

   Preheat oven to 425°F. Toast farro in a dry pot over medium heat for 3-4 minutes until fragrant and lightly charred in spots. Add vegetable broth, bring to boil, then reduce to simmer. Cook uncovered for 30-35 minutes until tender with slight chew. Drain any excess liquid.

2. 2

   After farro has cooked for 15 minutes, toss eggplant, zucchini, and cherry tomatoes with 2 tablespoons olive oil, minced garlic, thyme sprigs, salt, and pepper. Spread on a baking sheet and roast for 18-20 minutes, stirring halfway through, until vegetables are caramelized and tender.