- 1/2 cup uncooked farro
- 6 cups stock or water
- fresh dill
- 8oz feta cheese block, sliced
- 6oz halibut filet (we’ve been enjoying awesome wild-caught sustainable seafood from Wild Alaskan Company – full disclosure, that link contains a referral code)
- 1 bunch broccolini, ends trimmed
- ~2 cups tomatoes (4 medium tomatoes sliced into chunks or 1 pint grape tomatoes halved
- 1 medium red onion, peeled, quartered, and sliced
- 1 lemon, 1/2 cut into thin rounds and the remaining 1/2 left intact, for serving
- 3 tablespoons olive oil
- red pepper flakes
- other seasoning as desired (original recipe calls for cumin, but I’ve also enjoyed this with a little oregano, sage, thyme, and/or rosemary)
- garnish with fresh herbs, depending on seasoning used (I’d garnish with cilantro to go with cumin, but basil and/or parsley are my preference to go with those other spices)
- Add farro and stock/water to a saucepan and bring to a boil, turn heat to low, cover, and simmer for 30 minutes.
- Heat the oven to 400 with a rack set in the lower third.
- On a sheet pan, combine the broccolini, tomatoes, onion, and lemon slices with the olive oil and toss. Add seasoning and toss again until evenly coated. Nestle the feta slices into the vegetables.
- Roast for 5 minutes.
- Remove from oven, nestle the fish into the center and squeeze a little fresh lemon juice over it. Turn the vegetables a bit to help them cook evenly. Return to the oven and bake for another 10-12 minutes.
- Mix fresh dill into the cooked farro.
- Serve fish and veggies over farro. Squeeze fresh lemon and sprinkle fresh herbs over the dish.
Original vegetarian recipe (sans halibut) from NY Times.