Fill a medium pot (or large for 4 servings) 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

Meanwhile, wash and dry the fresh produce. Place the raisins in a bowl; cover with hot water. Set aside to rehydrate at least 10 minutes. Halve, peel, and thinly slice the onion(s). Medium dice the zucchini. Peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings). Using a zester or the small side of a box grater, finely grate the lemon to get 1 teaspoon of zest (or 2 teaspoons for 4 servings). Quarter and deseed the lemon(s).

In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion(s); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the diced zucchini and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are browned and softened. Turn off the heat. Stir in the rehydrated raisins (draining before adding). Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

Pat the fish dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through. Turn off the heat. 

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

To the pot of cooked farro, add the cooked vegetables, lemon zest, and the juice of 2 lemon wedges (or 4 wedges for 4 servings); stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked fish. Drizzle with the salsa verde. Serve the remaining lemon wedges on the side. Enjoy!