Piccata-Style Sea Bass
with Roasted Red Pepper Farro and Broccolini
Piccata is an Italian dish that features protein in a savoury sauce of butter, lemon and capers. Flakey sea bass fillets take centre stage in our version and Parmesan cheese boosts up the umami level. We can't forget about the perfect sides: roasted red pepper farro and golden-brown broccolini.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
280 g
Sea Bass
(Contains Sea Bass/Bar)
½ cup
Farro
(Contains Wheat)
170 g
Broccolini
170 mL
Roasted Peppers
½ unit
Lemon
30 g
Capers
7 g
Parsley
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
4 tbsp
White Cooking Wine
(Contains Sulphites)
1 unit
Vegetable Broth Concentrate
1 tsp
Garlic Salt
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425˚F. Wash and dry all produce. Add farro, broth concentrate and 3 cups water (dbl for 4 ppl) to a medium pot. Bring to a boil over high heat. Once boiling, reduce heat to medium. Cook uncovered until farro is tender, 16-18 min. When farro is done, drain, then return to the same pot, off heat. Cover and set aside to keep warm.
Meanwhile, trim ends off broccolini, then cut any larger stalks in half lengthwise, leaving thinner stalks whole. Drain roasted red peppers over a small bowl, reserving pepper liquid. Pat peppers dry with paper towels, then cut into 1/4-inch pieces. Using a strainer, drain, then rinse capers in warm water. Pat dry with paper towels. Finely chop parsley. Zest, then juice half the lemon (whole lemon for 4 ppl).
Add broccolini and 1 tbsp oil (dbl for 4 ppl) to an parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until golden-brown and tender, 13-15 min. (TIP: Broccolini can burn quickly. Keep an eye on it!)Remove broccolini from the oven, then turn the oven off. (NOTE: The residual heat in the oven will keep the sea bass warm in step 4!)
Pat sea bass dry with paper towels, then season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil, then sea bass, skin-side down. (NOTE: For 4 ppl, cook sea bass in 2 batches, using 1/2 tbsp oil per batch.) Cook until skin is crispy, 4-5 min.Flip and cook until sea bass is opaque and cooked through, 2-3 min.** Remove from heat, then transfer sea bass to another parchment-lined baking sheet, skin-side up. Place sheet in the middle of the turned-off oven to keep sea bass warm until ready to serve.
Reheat the same pan over medium-low. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Add cooking wine, capers, half the garlic salt, 1/2 tsp lemon zest, 1 tsp lemon juice and 2 tbsp reserved red pepper liquid (dbl all for 4 ppl). Cook, stirring often, until sauce reduces slightly, 1-2 min. Remove from heat.
Add roasted red peppers, Parmesan, remaining garlic salt and 1 tbsp butter (dbl for 4 ppl) to the pot with farro, then stir until butter melts, 1 min. Divide farro, broccolini and sea bass between plates. Spoon sauce over sea bass, then sprinkle parsley over top.
