Turkish Pan-Seared Sea Bass with Charred Okra & Farro Tabbouleh

Ingredients

• 2 fillets (6 oz each) Sea bass fillets, skin-on, patted dry
• 4 tbsp Extra virgin olive oil, divided
• 8 oz Fresh okra, whole, trimmed
• 3/4 cup Farro, uncooked
• 1.5 cups Vegetable broth, low-sodium
• 1 cup Fresh parsley, finely chopped
• 1/4 cup Fresh mint, finely chopped
• 2 tbsp Fresh dill, finely chopped
• 1/4 cup Pomegranate arils, fresh
• 1/4 medium Red onion, finely diced
• 2 whole Lemon, zest and juice
• 1 tsp Sumac, ground
• 1 tsp Dried oregano
• 1/2 tsp Sea salt

Instructions

1. 1

   Bring vegetable broth to a boil in a saucepan. Add farro, reduce heat to low, cover, and simmer 20-22 minutes until tender. Drain any excess liquid and set aside.

2. 2

   While farro cooks, toss okra with 1 tbsp olive oil, salt, and pepper. Heat a large cast-iron skillet over medium-high heat and roast okra 8-10 minutes, stirring occasionally, until charred and tender. Transfer to a plate.