Photo by: Colin Campbell

Chermoula-basted halibut with farro

Print Recipe

120g farro
380g podded broad beans, fresh or frozen
4 halibut fillets, about 150g each
1 tbsp dried lime powder
5 tbsp olive oil
Juice of ½ lemon
Salt and black pepper
1½ tbsp picked dill
4 lemon wedges, to serve

For the chermoula:
1 tsp ground cumin
½ tsp paprika
½ tsp dried lime powder
1 small garlic, crushed
2 tsp finely chopped preserved lemon skin
1 tbsp chopped flat-leaf parsley
1 tbsp chopped fresh coriander leaves
2½ tbsp olive oil

Farro is an old Italian wheat variety that's said to be the same as emmer or spelt, though I'm not so sure. It can be eaten by some people who are normally intolerant of wheat and is sold pearled or whole. Serves four.

Method

Simmer the farro in plenty of water for 20 minutes to an hour – the cooking time will depend on the brand; you want it tender with just a little bite. Drain and set aside.

Cook the broad beans in salted boiling water for two minutes, drain, refresh under cold water, then remove and discard the skins.

Preheat the oven to 200C/400F/gas mark 6. Mix the chermoula ingredients and season well. Put the fish in a heatproof dish or oven tray lined with baking paper, brush with the chermoula, and roast for eight to 10 minutes, until just done.

Mix the farro, beans, Iranian lime, olive oil, lemon juice, salt and pepper in a medium pan, heat up gently and divide among four plates. Top with the fish, garnish with dill and serve with a lemon wedge

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