We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Seared Fish & Farro Salad
with Summer Vegetables
35 MIN
2
Servings
From the Test Kitchen
Light, flaky fish gets a Mediterranean flourish from a flavorful topping of juicy tomatoes and briny olives. Served over a bed of nutty farro and sautéed zucchini, it all makes for a hearty, late summer meal.
Get Cooking-
NutritionPER SERVING
-
Calories580 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Cook the farro:
Heat a medium pot of salted water to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Drain thoroughly and return to the pot.
2
Prepare the ingredients & make the tomato topping:
While the farro cooks, wash and dry the fresh produce. Halve the zucchini lengthwise, then cut crosswise into 1/4-inch pieces. If necessary, peel the garlic, then roughly chop. Halve the tomatoes; place in a bowl and season with salt and pepper. Roughly chop the olives. Combine in a bowl; add half the vinegar and 1 tablespoon of olive oil. Season with salt and pepper and stir to thoroughly combine. Pat the fish dry with paper towels. Transfer to a cutting board and halve each fillet crosswise.
3
Cook the zucchini & finish the farro:
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic, oregano, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the zucchini is softened. Add the remaining vinegar; cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Transfer to the pot of cooked farro; add 1 tablespoon of olive oil. Stir to combine and season with salt and pepper to taste. Cover to keep warm. Rinse and wipe out the pan.
4
Cook the fish & serve your dish:
Season the prepared fish with salt and pepper on both sides. Place the flour on a large plate; season with salt and pepper. Thoroughly coat the seasoned fish in the seasoned flour. Transfer to a separate plate (tapping off any excess flour). In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the coated fish and cook 3 to 4 minutes per side, or until lightly browned and cooked through. Turn off the heat. Serve the finished farro topped with the cooked fish and tomato topping. Enjoy!
1
Cook the farro:
Heat a medium pot of salted water to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Drain thoroughly and return to the pot.
2
Prepare the ingredients & make the tomato topping:
While the farro cooks, wash and dry the fresh produce. Halve the zucchini lengthwise, then cut crosswise into 1/4-inch pieces. If necessary, peel the garlic, then roughly chop. Halve the tomatoes; place in a bowl and season with salt and pepper. Roughly chop the olives. Combine in a bowl; add half the vinegar and 1 tablespoon of olive oil. Season with salt and pepper and stir to thoroughly combine. Pat the fish dry with paper towels. Transfer to a cutting board and halve each fillet crosswise.
3
Cook the zucchini & finish the farro:
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic, oregano, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the zucchini is softened. Add the remaining vinegar; cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Transfer to the pot of cooked farro; add 1 tablespoon of olive oil. Stir to combine and season with salt and pepper to taste. Cover to keep warm. Rinse and wipe out the pan.
4
Cook the fish & serve your dish:
Season the prepared fish with salt and pepper on both sides. Place the flour on a large plate; season with salt and pepper. Thoroughly coat the seasoned fish in the seasoned flour. Transfer to a separate plate (tapping off any excess flour). In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the coated fish and cook 3 to 4 minutes per side, or until lightly browned and cooked through. Turn off the heat. Serve the finished farro topped with the cooked fish and tomato topping. Enjoy!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered