Sicilian Sea Bass with Charred Fennel & Farro Risotto

Ingredients

• 2 fillets sea bass fillets, 6 oz each, skin-on, patted dry
• 3/4 cup pearl farro, uncooked
• 3 1/2 cups vegetable broth, warm
• 1 whole fennel bulb, cut into wedges
• 1 small Italian eggplant, 6 oz, diced
• 1/2 cup roasted red peppers, jarred, drained and chopped
• 1/4 cup Kalamata olives, pitted and halved
• 2 tbsp capers, drained
• 4 cloves garlic cloves, minced
• 1 whole fresh lemon, zest and juice
• 4 tbsp extra virgin olive oil, divided
• 1 tbsp fresh oregano, chopped
• 2 tbsp fresh parsley, chopped
• 1/4 cup white wine, dry
• 1/2 tsp sea salt, to taste
• 1/4 tsp black pepper, to taste
• 1/4 tsp red pepper flakes, optional

Instructions

1. 1

   In a separate pot, heat broth over medium-low heat and keep warm. In a large skillet, heat 1 tbsp olive oil over medium. Add farro, toast 2 minutes while stirring.

2. 2

   Begin adding warm broth to farro 1/2 cup at a time, stirring frequently. After each addition absorbs (about 4-5 minutes), add next portion. Continue 25-30 minutes until farro is creamy and al dente.