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. Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then medium dice. Roughly chop the capers. Quarter and deseed the lemon(s). Peel 2 cloves of garlic (or 4 cloves for 4 servings). Roughly chop 1 clove (or 2 cloves for 4 servings). Using a zester or the small side of a box grater, finely grate the remaining clove(s) into a paste.

In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the diced pepper(s). Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the kale; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 30 seconds to 1 minute, or until the pepper is softened and the kale is wilted. 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.

Meanwhile, in a bowl, combine the chopped capers, the juice of 2 lemon wedges (or 4 wedges for 4 servings), 2 tablespoons of olive oil (or 4 tablespoons for 4 servings), and as much of the garlic paste as you’d like. Stir to combine. Taste, then season with salt and pepper if desired.

To the pot of cooked farro, add the cooked vegetables, the juice of the remaining lemon wedges, and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked fish and lemon-caper sauce. Enjoy!