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Light, flaky fish gets a Mediterranean flourish from a flavorful topping of juicy tomatoes and briny olives. Served over a bed of nutty farro and sautéed zucchini, it all makes for a hearty, late summer meal.

Ethan Mick

with Summer Vegetables

Seared Fish & Farro Salad

Wild Alaskan Pollock Fillets

Semi-Pearled Farro

Grape Or Cherry Tomatoes

Zucchini

Garlic

Pitted Niçoise Olives

Crushed Red Pepper Flakes

Whole Dried Oregano

Red Wine Vinegar

Rice Flour

Ingredients

Heat a medium pot of salted water to boiling on high. Once boiling, add the **farro** and cook, uncovered, 18 to 20 minutes, or until tender. Drain thoroughly and return to the pot.

Cook the farro:

While the farro cooks, wash and dry the fresh produce. Halve the zucchini lengthwise, then cut crosswise into 1/4-inch pieces. If necessary, peel the garlic, then roughly chop. Halve the tomatoes; place in a bowl and season with salt and pepper. Roughly chop the olives. Combine in a bowl; add half the vinegar and 1 tablespoon of olive oil. Season with salt and pepper and stir to thoroughly combine. Pat the fish dry with paper towels. Transfer to a cutting board and halve each fillet crosswise.

Prepare the ingredients & make the tomato topping:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the **sliced zucchini** in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the **chopped garlic**, **oregano**, and **as much of the red pepper flakes as you’d like**, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the zucchini is softened. Add the **remaining vinegar**; cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Transfer to the pot of **cooked farro**; add **1 tablespoon of olive oil**. Stir to combine and season with salt and pepper to taste. Cover to keep warm. Rinse and wipe out the pan.

Cook the zucchini & finish the farro:

Season the **prepared fish** with salt and pepper on both sides. Place the **flour** on a large plate; season with salt and pepper. Thoroughly coat the seasoned fish in the seasoned flour. Transfer to a separate plate (tapping off any excess flour). In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the coated fish and cook 3 to 4 minutes per side, or until lightly browned and cooked through. Turn off the heat. Serve the **finished farro** topped with the **cooked fish** and **tomato topping**. Enjoy!

Cook the fish & serve your dish:

Instructions