Ingredients

• 1 cup farro

• 2 cups boiling water

• 2 shallots, minced

• 1 clove garlic, minced

• 2 tablespoons olive oil

• ¼ cup dry white wine

• 5 cups vegetable or chicken stock

• 1 tablespoon butter

• 1 medium head cauliflower, cut in florets

• 3 tablespoons olive oil

• Kosher salt and pepper

• For Halibut:

• 4 (8 ounce) skinless halibut fillets Available In Our Premium Subscription Box

• ½ cup all-purpose flour (we like King Arthur Flour white whole wheat)

• 1 tablespoon kosher salt

• 1 teaspoon cracked pepper

• Lemon, for serving

• ½ cup basil pesto

Directions

Preheat oven to 425°F.

Cover farro with boiling water. Soak for 20-30 minutes and drain.

Toss cauliflower florets in olive oil, salt and pepper. Roast, tossing occasionally, until tender and golden brown, approximately 40-45 minutes.

In a large sauté pan over medium-high heat, add olive oil and shallots. Sauté shallots for 1-2 minutes until softened and translucent. Add garlic and stir until fragrant, about 30 seconds. Add drained farro and toast in the shallot and garlic oil for about 2 minutes. Add white wine and stir until the pan is almost dry. Reduce heat to low and begin adding stock in ½-cup additions, stirring well with each addition. Simmer uncovered, adding liquid when the pan is almost dry, until farro is tender and retains a bit of an "al dente" chew, approximately 25-30 minutes. Finish with 1 tablespoon of butter.

Combine flour, salt and pepper in a bowl. Dredge fillets in seasoned flour, dusting off any excess. Heat oil in a medium nonstick skillet over medium-high heat. Add halibut fillets and cook undisturbed for 3 minutes. The fish will develop a crust and be easy to release from the pan. Gently flip and cook for another 2-3 minutes.

Finish farro with roasted cauliflower. Place halibut fillets over cauliflower, top with pesto, and garnish with lemon wedges.