Turkish Roasted Sea Bass with Charred Tomato-Olive Compote & Herbed Farro

Ingredients

• 2 fillets sea bass fillets, 6 oz each, skin-on, pat dry
• 5 tbsp extra virgin olive oil, divided
• 1 1/2 cups cherry tomatoes, halved
• 1/3 cup Kalamata olives, pitted, halved
• 1/4 medium red onion, thinly sliced
• 3 cloves garlic cloves, minced
• 1 tsp dried oregano, turkish oregano preferred
• 1/4 tsp red pepper flakes, adjust to taste
• 1 whole lemon, zest and juice
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh dill, chopped
• 3/4 cup pearl farro
• 2 cups vegetable broth, low-sodium
• 1 medium zucchini, cut into 1/2-inch rounds
• 1/2 tsp sea salt, plus more for seasoning
• 1/4 tsp black pepper, freshly ground

Instructions

1. 1

   Preheat oven to 425°F. Bring vegetable broth to boil in a medium saucepan. Add farro, reduce heat to low, and simmer covered for 15-20 minutes until tender. Stir in 1 tbsp olive oil, half the fresh parsley, dill, and lemon zest. Season with salt and pepper.

2. 2

   While farro cooks, toss zucchini rounds with 1 tbsp olive oil, oregano, salt, and pepper. Arrange on a baking sheet and roast for 12-15 minutes until golden and tender.