Sicilian Sea Bass with Charred Fennel & Farro Risotto

Ingredients

• 2 fillets Sea bass fillets, 6 oz each, skin-on, patted dry
• 0.75 cup Pearl farro, uncooked
• 3.5 cups Vegetable broth, warm
• 1 whole Fennel bulb, cut into wedges
• 1 small Italian eggplant, 6 oz, diced
• 0.5 cup Roasted red peppers, jarred, drained and chopped
• 0.25 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

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 0.5 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.