Simple lemon-poached sole over farro salad
For an incredibly quick and healthy meal, we set moist and tender poached fish atop a farro salad dotted with juicy grapes, punchy shallots, and salty olives.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sunbasket.com.
Cooking tools:
- Peeler
- Skillet
- Stove
- Measuring cup
- Paper towel
- Fork
- Plate
Ingredients
- ½ cup farro
- 1 organic lemon
- 4 or 5 sprigs organic fresh basil
- Fish options:
- 2 wild sole fillets (about 5 ounces each)
- 2 wild Alaskan halibut fillets (about 6 ounces each)
- 2 sustainably farmed rainbow trout fillets (about 6 ounces each)
- 1 cup milk
- 1 or 2 organic shallots
- 2 ounces organic green or other grapes
- 3 tablespoons pitted Kalamata olives
- 2 ounces organic baby kale or other leafy greens
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