Baked Cod with Tomato-Olive Relish & Farro Risotto
30min
1h 5min
4
557
Chef's Note
For the best texture in your farro risotto, don't rush the cooking process. Unlike traditional rice risotto, farro maintains a pleasant chewiness when done. If you prefer a creamier consistency, you can add a splash more broth at the end. The tomato-olive relish can be made up to a day ahead and refrigerated to save time and allow flavors to develop further.
Tags
Ingredients
24 oz cod fillets
2 cups farro
6 cups low-sodium chicken broth
2 cups cherry tomatoes
1/2 cup kalamata olives, pitted
1/2 medium red onion
4 cloves garlic cloves
1 whole lemon
1/4 cup fresh parsley
2 tablespoons fresh thyme
4 tablespoons olive oil
1/2 cup white wine
1/3 cup parmesan cheese, grated
2 tablespoons capers
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes
2 cups baby spinach
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Rinse 2 cups of farro under cold water and drain well.
- 3
In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add half of the minced garlic (2 cloves) and cook for 30 seconds until fragrant.
- 4
Add the farro to the pan and toast for 2 minutes, stirring frequently.
- 5
Pour in 1/2 cup of white wine and simmer until mostly absorbed, about 2 minutes.
- 6
Add 5 cups of chicken broth (reserve 1 cup for later), 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring to a boil, then reduce heat to maintain a gentle simmer. Cook uncovered, stirring occasionally, for about 30-35 minutes until the farro is tender but still chewy.
- 7
While the farro cooks, prepare the tomato-olive relish. Halve 2 cups of cherry tomatoes, finely dice 1/2 medium red onion, chop 1/2 cup of kalamata olives, and mince the remaining 2 cloves of garlic.
- 8
In a bowl, combine the tomatoes, olives, red onion, garlic, 2 tablespoons of capers, zest and juice from half the lemon, 2 tablespoons of chopped parsley, 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/4 teaspoon of red pepper flakes. Mix well and set aside to let the flavors meld.
- 9
Pat the cod fillets dry with paper towels. Season with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper.
- 10
Place the cod in a baking dish, drizzle with 1 tablespoon of olive oil, and sprinkle with 2 tablespoons of fresh thyme leaves. Squeeze the juice from the remaining lemon half over the fish.
- 11
Bake the cod for 12-15 minutes, until it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- 12
When the farro is nearly done, stir in 2 cups of baby spinach and the remaining 1 cup of chicken broth. Cook for 3-4 minutes until the spinach wilts and the mixture becomes creamy.
- 13
Stir in 1/3 cup of grated parmesan cheese and the remaining 2 tablespoons of chopped parsley. Adjust seasoning if needed.
- 14
To serve, divide the farro risotto among four plates, top with a cod fillet, and spoon the tomato-olive relish over the fish.
Nutrition Information (per serving)
557
42g
56g
18g
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