Seared Cod with Farro

2019-07-06T19:23:00-05:00July 7th, 2019|Recipes|0 Comments
Recipe courtesy of The Well at Jordan’s Farm

Seared Cod with Farro

Total: 35 min Active: 35 min Yield: 2 servings


  • 2 cups farro cooked with stock and onions
  • 4 tablespoons butter
  • Kosher salt and freshly ground black pepper
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons vegetable oil
  • Two 6-ounce skin-on cod fillets
  • 1 cup cherry tomatoes halved
  • 1 teaspoon chopped fresh mint
  • 1/4 teaspoon sea salt
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon roughly chopped fresh basil
  • 1/2 cup arugula


  1. Preheat the oven to 350 degrees F.
  2. Warm the farro in a small saucepan with 2 tablespoons of the butter, 3 to 5 minutes. Season with salt and pepper, and keep warm.
  3. Heat the vegetable oil in a medium skillet over medium-high heat. Sprinkle the cod with salt and pepper, and place, skin-side down, in the skillet. Cover, and cook until the skin is golden and crispy, about 4 minutes. Flip the fillets and transfer the skillet to the oven.
  4. Bake until the fish is cooked, about 4 minutes. Add the remaining 2 tablespoons butter to the skillet and spoon over the fish skin as it melts.
  5. Meanwhile, combine the tomatoes, mint, sea salt, olive oil, balsamic vinegar and basil in a bowl. Season with salt and pepper, toss and set aside.
  6. For each serving, scoop half of the farro onto a plate. Top with a cod fillet and then the marinated tomatoes. Garnish with arugula.

Recipe Notes

Level: Intermediate

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