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 1/2 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
• 1/4 tsp black pepper, freshly ground
• 2 cloves garlic, minced

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.