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For this flavorful dish, we’re baking our spiced cod along with nutty farro, tender zucchini, and slices of fresh lemon in foil packets, which allows all of the delicious flavors to meld. It’s all finished with an irresistible mayo made with briny capers and roasted red peppers.

Ethan Mick

with Farro, Zucchini, & Pepper-Caper Mayo

Tuscan-Spiced Cod

Cod Fillets

Semi-Pearled Farro

Lemon

Garlic

Capers

Sliced Roasted Red Peppers

Mayonnaise

Tuscan Spice Blend (Ground Fennel Seeds, Whole Fennel Seeds, Ground Rosemary, & Ground Sage)

Zucchini

Ingredients

oven

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, add the **farro** and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. 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 1/2-inch pieces. Peel and roughly chop **2 cloves of garlic**. Halve the **lemon** crosswise. Thinly slice one half into rounds, discarding the seeds. Roughly chop the **peppers** and **capers**. Combine in a bowl. Add the **mayonnaise**; stir to combine.

Prepare the ingredients:

While the farro continues to cook, in a medium pan (nonstick, if you have one), heat **1 teaspoon of olive oil** on medium-high until hot. Add the **zucchini pieces** in an even layer; season with salt and pepper. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Add the **chopped garlic**. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Turn off the heat.

Cook the zucchini:

Add the **cooked zucchini** and **1 teaspoon of olive oil** to the pot of **cooked farro**. Stir to combine.

Finish the farro:

Pat the **fish** dry with paper towels. Season on both sides with salt, pepper, and **up to half the spice blend** (you will have extra). Place two large, rectangular pieces of foil on a work surface. Divide the **finished farro** between the pieces of foil, keeping the farro to one side. Top with the **seasoned fish**, **lemon rounds**, and **1 teaspoon of olive oil**. Fold the foil in half over the filling. Roll and crimp the three open edges inwards to completely seal the packet. Carefully transfer to a sheet pan.

Assemble the foil packets:

Bake the foil packets of **farro and fish** 14 to 16 minutes, or until the fish is cooked through. Remove from the oven. Carefully open the packets and remove the **lemon rounds**. Serve the **baked farro** **and** **fish** topped with the **pepper-caper mayo** and **the juice of the remaining lemon half** (discarding the seeds). Serve with the **lemon rounds** as a garnish, if you’d like. Enjoy!