Golden Seared Fish with Warm Yellow Tomato and Fennel Sauce, Creamy Lemon Farro, and Sautéed Green Beans

Instructions

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   1. Place the farro in a medium saucepan with 720 ml (3 cups) water or vegetable broth and 1/2 teaspoon salt. Bring to a boil, lower the heat, partially cover, and cook for 22 to 25 minutes until tender but still pleasantly chewy. Drain if needed and keep warm.

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   2. While the farro cooks, pat the fish fillets dry with paper towels and season both sides with 1 teaspoon salt, 1/2 teaspoon black pepper, and half of the lightly crushed fennel seeds.

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   3. Heat 1 tablespoon olive oil in a wide skillet over medium heat. Add the green beans and sauté for 2 minutes. Add 1 chopped garlic clove, a pinch of salt, and 2 tablespoons water. Cook 4 to 5 minutes more until tender yet still bright green. Add 1 teaspoon lemon juice, toss, and set aside.

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   4. In another skillet, or the same one wiped clean, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the shallot, 2 chopped garlic cloves, and fresh fennel. Cook for 5 to 6 minutes, stirring, until the fennel softens without taking on too much color.

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   5. Stir in the yellow tomatoes, the remaining fennel seeds, 1/4 teaspoon salt, and a little pepper. Cook for 3 minutes so the tomatoes release their juices while still holding some shape.

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   6. Pour in the dry white wine and cook for 2 to 3 minutes until slightly reduced. Add 1 tablespoon lemon juice and half of the parsley. Cook 1 minute more and keep the sauce warm over very low heat.

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   7. Once the farro is cooked, return it to the saucepan over low heat. Add the heavy cream, 1 tablespoon butter, half of the lemon zest, and a pinch of black pepper. Stir for 1 to 2 minutes until creamy. Adjust salt if needed.

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   8. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Once hot, add the fish fillets and cook for 3 to 4 minutes on the first side until golden. Carefully turn and cook 2 to 4 minutes more, depending on thickness, until the fish is opaque and flakes easily.

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   9. Turn off the heat under the fish and add the remaining grated or crushed garlic, the rest of the lemon zest, and 1 teaspoon lemon juice to the hot skillet to perfume the fillets for 20 to 30 seconds.

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    10. To serve, spoon the creamy farro onto 4 plates, arrange the sautéed green beans alongside or underneath, and place one fish fillet on each plate. Spoon over the warm yellow tomato and fennel sauce and finish with the remaining parsley. Serve immediately.

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    11. If you prefer to finish the fish in the oven, after searing one side you may transfer it to a preheated oven at 400°F / 200°C for 4 to 6 minutes, depending on fillet thickness.