Tunisian Pan-Seared Halibut with Harissa-Roasted Root Vegetables & Farro

Ingredients

• 4 6 oz fillets halibut fillets, wild-caught
• 3 tbsp harissa paste, no added sugar
• 1 1/2 cups farro, dry
• 3 cups vegetable broth, low-sodium
• 3 medium carrots, cut into batons
• 2 medium parsnips, cut into batons
• 1 large red onion, cut into wedges
• 6 tbsp extra virgin olive oil, divided
• 3 tbsp lemon juice, fresh
• 4 cloves garlic cloves, minced
• 1 tsp ground coriander
• 3/4 tsp sea salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro, chopped
• 1/4 cup pomegranate seeds, optional garnish

Instructions

1. 1

   Preheat oven to 425°F. Toss carrots, parsnips, and red onion with 3 tbsp olive oil, salt, and pepper. Spread on baking sheet and roast for 20-22 minutes until caramelized.

2. 2

   While vegetables roast, bring broth to boil in medium pot. Add farro and simmer for 20 minutes until tender and creamy. Stir in 1 tbsp olive oil and 1 tbsp lemon juice. Season with salt and pepper.