Panko-Crusted Cod & Red Pepper Pesto

Remove both butters from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the fresh produce. Pat the fish dry with paper towels; season with salt and pepper on both sides. Line a sheet pan with foil. Lightly coat one side of the foil with a drizzle of olive oil. Transfer the seasoned fish to the oiled portion of the foil. Evenly spread the softened garlic-herb butter onto the fish, then top with the breadcrumbs (pressing gently to adhere). Drizzle with olive oil and season with salt and pepper.

Place a large piece of foil on a work surface. Place the carrots, softened plain butter, and honey on one side of the foil. Drizzle with olive oil and season with salt and pepper; stir to combine. Fold the foil in half over the carrots. Fold the three open edges inwards to completely seal the packet. Transfer to the other side of the sheet pan. Roast 10 to 13 minutes, or until the breadcrumbs are lightly browned, the carrots are tender when pierced with a fork, and the fish is cooked through. Remove from the oven.

The USDA recommends a minimum safe cooking temperature of 145°F for fish.

Meanwhile, cut a 1-inch vent in the package of farro. Microwave on high 1 to 2 minutes, or until heated through. Transfer to a bowl; drizzle with olive oil and season with salt and pepper. Stir to combine. Serve the warmed farro topped with the roasted fish and honey butter carrots (including any remaining sauce). Drizzle the red pepper pesto over the fish. Top the carrots with the feta (crumbling before adding) and dill (picking the fronds off the stems and tearing into pieces before adding). Enjoy!