Pesce Arrostito Farro E Verdure Recipe

Bring to room temperature

Remove halibut from refrigerator 15–20 minutes before cooking so it approaches room temperature; pat dry with paper towels.

Preheat oven to 425°F (220°C). Line a baking sheet with parchment or lightly oil a roasting pan.

Brush both sides of each fillet with 2 tbs olive oil and season evenly with 1 tsp sea salt and 1/2 tsp black pepper.

Place fillets on the prepared sheet, skin-side down if using skin. Roast in the preheated oven for 8–12 minutes, depending on thickness, until the flesh is opaque and flakes easily with a fork (internal temperature about 130–135°F/54–57°C for moist doneness).

After removing from oven, squeeze half a lemon over the fillets and let rest 2 minutes before plating. Drizzle 1 tsp olive oil and sprinkle optional flaky sea salt to finish.

While oven is preheating to 425°F (use same oven as fish), toss the radicchio/radish wedges, halved Brussels sprouts, purple carrots and red onion with 2 tbs olive oil, 1 tsp balsamic vinegar, 1/2 tsp sea salt and 1/4 tsp black pepper in a bowl until evenly coated.

Spread the vegetables in a single layer on a rimmed baking sheet. Roast alongside the halibut (or on a separate rack) for 18–25 minutes, turning once halfway through, until edges are caramelized and vegetables are tender.

Remove from oven and, if desired, finish with a small squeeze of the remaining lemon half and a light drizzle of olive oil.

Rinse farro under cold water. In a medium saucepan, combine rinsed farro and 2 cups broth. Bring to a boil, then reduce heat to a simmer, cover and cook until tender but chewy, about 20–25 minutes for pearled farro (check package for exact time). Drain any excess liquid and set aside, covered, to keep warm.

While farro cooks, heat 1 tbs olive oil in a skillet over medium heat. Add crumbled fennel sausage and cook, breaking into pieces, until browned and cooked through, about 6–8 minutes. Transfer sausage to a plate and keep warm.

In the same skillet, add the diced fennel bulb (or fennel seeds) and minced garlic. Sauté for 3–4 minutes until softened and aromatic. If using seeds, toast briefly first for 30 seconds before adding garlic.

Add cooked farro back to the skillet with the fennel and garlic; stir to combine. Fold in baby spinach (2 cups) until wilted, add cooked sausage, lemon zest (1 tsp), chopped parsley (2 tbs), 1/2 tsp salt and 1/4 tsp black pepper. Heat through for 1–2 minutes.

Taste and adjust seasoning. Keep warm until plating.

Rinse 1 cup rice under cold water until water runs mostly clear. Combine rinsed rice, 1.25 cups water and 1/4 tsp salt in a small saucepan. Bring to a gentle boil, then reduce heat to low, cover and simmer 12–15 minutes until water is absorbed and rice is tender.

Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork just before serving.

Divide 1 cup farro verde and 1/4 cup steamed rice among four plates as base components.

Place one roasted halibut fillet on each plate atop the grains. Arrange a generous portion of the roasted black winter vegetables alongside the fish.

Drizzle 1 tbs fresh lemon juice and 1 tsp olive oil across the fish and vegetables. Sprinkle chopped parsley or microgreens and a pinch of flaky sea salt if using.

Serve immediately while hot.