Foil Packet Cod

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 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. 

While the farro cooks, wash and dry the fresh produce. Halve the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Peel and roughly chop 2 cloves of garlic. Halve the lemon crosswise. Thinly slice one half into rounds, discarding the seeds. Roughly chop the peppers and capers. Combine in a bowl. Add the mayonnaise; stir to combine.

While the farro continues to cook, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the zucchini pieces in an even layer; season with salt and pepper. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Add the chopped garlic. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Turn off the heat.

Add the cooked zucchini and 1 teaspoon of olive oil to the pot of cooked farro. Stir to combine.

Pat the fish dry with paper towels. Season on both sides with salt, pepper, and up to half the spice blend (you will have extra). Place two large, rectangular pieces of foil on a work surface. Divide the finished farro between the pieces of foil, keeping the farro to one side. Top with the seasoned fish, lemon rounds, and 1 teaspoon of olive oil. Fold the foil in half over the filling. Roll and crimp the three open edges inwards to completely seal the packet. Carefully transfer to a sheet pan.

Bake the foil packets of farro and fish 14 to 16 minutes, or until the fish is cooked through. Remove from the oven. Carefully open the packets and remove the lemon rounds. Serve the baked farro and fish topped with the pepper-caper mayo and the juice of the remaining lemon half (discarding the seeds). Serve with the lemon rounds as a garnish, if you’d like. Enjoy!