Tuscan White Fish en Papillote with Roasted Fennel & Farro

Ingredients

• 4 fillets cod fillets, 5 oz each, skin-on (or halibut, sea bass)
• 1 can cannellini beans, 15 oz, drained & rinsed
• 1.5 cups cherry tomatoes, halved
• 1 medium fresh fennel bulb, thinly sliced
• 0.75 cup quick-cooking farro, uncooked
• 2 cups low-sodium vegetable broth, for farro
• 0.25 cup fresh basil, chopped
• 2 whole fresh lemons, zest & juice
• 3 cloves garlic, minced
• 3 tbsp extra virgin olive oil, divided
• 4 sheets parchment paper, large sheets
• 0.5 tsp sea salt, to taste
• 0.25 tsp black pepper, to taste

Instructions

1. 1

   Preheat oven to 400°F. Start cooking quick-cooking farro in vegetable broth according to package directions (about 15-20 min); drain any excess liquid and set aside.

2. 2

   While farro cooks, toss sliced fennel with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 15-18 minutes until golden and tender, stirring halfway through.