Barramundi & Brown Butter Sauce

Heat a medium pot of salted water to boiling on high. Once boiling, add the farro and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Set aside in a warm place.

While the farro cooks, peel and roughly chop the garlic. Wash and dry the collard greens. Quarter and deseed the lemon.Remove and discard the stems; thinly slice the leaves. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic and cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the collard greens; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until bright green and slightly softened. Add ½ cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the collard greens have wilted and the water has cooked off. Transfer to a bowl and cover with aluminum foil; set aside in a warm place. Wipe out the pan.

While the collard greens cook, wash and dry the remaining fresh produce. Roughly chop the almonds. Pick the grapes off the stems; discard the stems. Quarter and deseed the lemon.

Place the flour on a large plate; season with salt and pepper. Pat the barramundi fillets dry with paper towels; season with salt and pepper on both sides. Working 1 at a time, thoroughly coat the skin side of each seasoned fillet in the flour (tapping off any excess). Transfer to a separate plate. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the fillets, coated side down, and cook 4 to 6 minutes on the first side, or until lightly browned. Flip and cook 2 to 3 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Set aside in a warm place.

Add the butter, almonds, grapes, and whole thyme sprigs to the pan of reserved fond; season with salt and pepper. Cook on medium-high, stirring frequently, 2 to 3 minutes, or until the butter is browned and the grapes are slightly softened. (Be careful not to overcook, as the butter can burn easily.) Turn off the heat and stir in the juice of 2 lemon wedges (be careful, as the liquid may splatter). Carefully remove and discard the thyme sprigs. Season with salt and pepper to taste.

Add the cooked collard greens, the juice of the remaining lemon wedges, and a drizzle of olive oil to the pot of cooked farro; season with salt and pepper. Stir to combine and season with salt and pepper to taste. Divide among 4 dishes. Top with the cooked barramundi fillets and brown butter sauce. Enjoy!