Pan Roasted Cod Recipe

Cooking Instructions

1. 1

   Prepare the Farro

   In a medium saucepan, bring vegetable broth to a boil. Add farro, reduce heat to low, cover and simmer for about 30 minutes, or until tender. Drain any excess liquid and set aside.

2. 2

   Roast the Vegetables

   Preheat the oven to 400°F (200°C). On a baking sheet, toss Brussels sprouts and carrots with 2 tablespoons of olive oil, salt, and pepper. Roast for 20-25 minutes, until tender and caramelized.

3. 3

   Make the Carrot Puree

   Peel and chop the carrots. In a saucepan, cover with water and boil until tender, about 15 minutes. Drain and blend with 1 tablespoon of olive oil, salt, and pepper until smooth. Set aside.

4. 4

   Prepare the Crispy Leeks

   Thinly slice leeks and rinse thoroughly to remove dirt. In a skillet, heat 2 tablespoons of olive oil over medium heat. Add leeks and sauté until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels.

5. 5

   Cook the Cod

   In the same skillet, add butter and heat over medium-high heat. Season cod fillets with salt and pepper. Add to the skillet and cook for 3-4 minutes on each side, or until golden and cooked through.

6. 6

   Plate the Dish

   On each plate, spread a layer of carrot puree, place a serving of farro, and top with roasted Brussels sprouts and carrots. Finish with a cod fillet and sprinkle crispy leeks on top.