Cod with Farro & Vegetable Pilaf

June  7, 2017
1 Ratings
Photo by James Ransom
  • Serves 4
Author Notes

Weeknight fish and pilaf and never looked better. Since it has a little tang, we used Brummel & Brown™ Organic Buttery Spread" to cook the cod and the pilaf. —Food52

What You'll Need
  • 2 tablespoons flour
  • 2 teaspoons chopped fresh thyme leaves
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • 4 cod fillets or halibut fillets, (about 5 ounces each)
  • 4 tablespoons yogurt spread, divided
  • 1 cup coarsely chopped fresh green beans
  • 1/2 cup chopped red onion
  • 1/2 cup fresh or frozen green peas
  • 2 cups cooked farro
  • 1 teaspoon grated lemon peel
  • 1 tablespoon lemon juice
  • 2 teaspoons chopped tarragon
  1. Combine flour, thyme, salt, and pepper on plate. Coat cod in flour mixture.
  2. In a medium nonstick skillet, melt 2 tablespoons of yogurt spread over medium-high heat and cook the cod, turning once until fish flakes, about 8 minutes.
  3. Meanwhile, in a large nonstick skillet, melt remaining spread over medium-high heat and cook the green beans, onion, and peas until tender, stirring occasionally, about 8 minutes. Add remaining ingredients and toss.
  4. Serve farro pilaf with cod.

See what other Food52ers are saying.

1 Review

Kenneth W. February 28, 2019
Very tasty and flexible recipe. Nice balance of herbs. Also, the green beans can easily swapped with other veggies such as asparagus, etc. I do think the ratio of vegetables to farro should be increased, however. Thank you.