Preheat the oven to 450°F. Line 1 sheet pan (or 2 sheet pans for 4 servings) with foil. Wash and dry the fresh produce. Snap off and discard any stem ends from the green beans. Pat the fish dry with paper towels; season with salt and pepper on both sides. Transfer to one side of the sheet pan(s), skin side down. Drizzle with olive oil. Add the peppers and prepared green beans to the other side of the sheet pan(s). Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 10 to 15 minutes, or until the vegetables 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.

Once the fish and vegetables have roasted about 10 minutes, transfer the farro to a microwave-safe bowl. Add the butter. Microwave on high 1 to 2 minutes, or until heated through and the butter is melted. Season with salt and pepper; stir to combine. Serve the roasted fish and vegetables with the finished farro. Top the fish with the pesto. Enjoy!