CITRUS ARCTIC CHAR WITH FARRO

Citrus Arctic Char with Farro image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 9

Ingredients

3/4 cup farro
1 navel orange
1 blood orange
2 tablespoons extra-virgin olive oil, plus more for the pan
1 small bulb fennel, thinly sliced, plus chopped fronds for topping
4 skinless Arctic char fillets (about 5 ounces each)
Kosher salt and freshly ground pepper
1 teaspoon fresh thyme, roughly chopped
2 cloves garlic, smashed

Steps:

Preheat the oven to 400˚. Cook the farro as the label directs; set aside. Meanwhile, working with 1 orange at a time, cut off the peel and white pith with a paring knife. Working over a bowl, cut in between the membranes, letting the citrus and juices fall into the bowl.
Lightly coat a 9-by-13-inch baking dish with olive oil. Add the fennel slices, leaving 4 empty spots for the fish fillets. Add the fish curved-side up to the pan; season with salt and pepper and sprinkle with the thyme.
Heat the olive oil and garlic in a small nonstick skillet over medium heat. Cook, stirring, until the garlic sizzles and begins to brown, 2 to 3 minutes. Carefully pour the garlic and oil into the bowl with the citrus and stir well to combine; season with salt and pepper.
Spoon the citrus oil over the fish and fennel. Bake until the fish flakes when poked with a knife at the thickest part, 10 to 14 minutes. Divide the farro among plates and top with the fish, fennel and citrus mixture. Top with fennel fronds.

Nutrition Facts : Calories 450, Fat 20 grams, SaturatedFat 5 grams, Cholesterol 50 milligrams, Sodium 394 milligrams, Carbohydrate 34 grams, Fiber 5 grams, Protein 36 grams, Sugar 8 grams