Herb-Crusted Cod with Farro and Roasted Root Vegetables
Pan-seared cod fillet with herb crust, served with nutty farro and roasted carrots, parsnips, and beets
Herb-Crusted Cod with Farro and Roasted Root Vegetables is a dinner recipe ready in about 55 minutes. Each serving has approximately 996 kcal, 76g protein, 115g carbs, 29g fat. It fits a high-protein diet.
Preheat oven to 200°C (400°F). Cut carrots, parsnips, and beets into 2cm pieces. Toss with 15ml olive oil, salt, and pepper.
Roast vegetables for 30 minutes until caramelized and tender.
Cook farro in salted boiling water for 25-30 minutes until tender. Drain well.
Mix breadcrumbs with finely chopped parsley, thyme, salt, and pepper.
Pat cod fillet dry. Season with salt and pepper. Heat remaining olive oil in skillet over medium-high heat.
Press herb-breadcrumb mixture onto top of cod fillet. Sear in skillet for 4-5 minutes, then flip carefully and cook 3-4 minutes more until cooked through.
Squeeze fresh lemon juice over cooked cod.
Arrange cod on plate with farro and roasted vegetables.