White Fish Farro Bowl With Garlicky Dill Yogurt
February 28th, 2024A Hearty Seafood Grain Bowl
This hearty grain bowl features baked wild-caught white fish as a lean, flavorful protein. Early spring vegetables, like radish and asparagus, are baked alongside the fish to keep the prep easy — each ingredient takes approximately the same time to cook. The entire meal will be ready to enjoy in under 20 minutes.
Any lean variety of Alaskan white fish works well for this recipe, including Wild Alaska Pollock fillets, lingcod, yelloweye rockfish, or even Pacific halibut. We particularly enjoy it with Pacific Halibut Captain Cuts, since the smaller cuts lend themselves perfectly for plating.
As for the grains, you can skip the whole grains altogether to turn this into a low-carb sheet pan meal. Alternatively, swap out the farro for quinoa, brown rice, or couscous. Whatever you do, don’t skip the herbed yogurt, which features a punchy mix of dill, scallions, and garlic. It’s what pulls the entire dish together.
The WAC recipe team featured this White Fish Farro Bowl in a live event! Watch the recording of the cooking demo to see how it's made.
Roasted Radish and White Fish Farro Bowl With Garlicky Dill Yogurt
By Wild Alaskan Company
Prep time
10 minutes
Cook Time
10 minutes
Total time
20 minutes
Yield
2 servings
Ingredients
- 2 (6 to 8 oz.) portions Wild Alaska Pollock fillets, yelloweye rockfish, lingcod, or Pacific halibut
- 2 cups cooked farro
- 10 asparagus spears, trimmed
- 8 radishes, quartered
- 4 tablespoons extra virgin olive oil, divided
- 4 ½ teaspoons salt, divided
- 1 ½ teaspoons black pepper
- ½ cup Greek yogurt
- ½ cup sour cream
- 2 teaspoons garlic, chopped
- 1 teaspoon honey
- 2 tablespoons fresh dill, chopped
- 1 tablespoon scallions, thinly sliced
Instructions
1. Preheat oven to 375F.
2. Arrange radishes and asparagus on a sheet pan lined with parchment. Toss with a tablespoon of olive oil, 1 teaspoon salt, and ½ teaspoon black pepper.
3. With a clean kitchen towel or paper towels, pat fish dry, then season with 2 teaspoons salt, 1 teaspoon black pepper, and drizzle with 2 tablespoons olive oil. Arrange alongside the vegetables (or on a separate sheet pan, if more space is needed). Bake everything for 10 minutes.
4. Meanwhile, toss warm farro with a tablespoon of olive oil and season with ½ teaspoon salt. Set aside.
5. In a small bowl combine yogurt, sour cream, garlic, dill, honey, and remaining teaspoon salt.
6. To serve, divide farro evenly among shallow bowls and layer with radish, asparagus, and fish. Dollop with yogurt sauce, then garnish with scallions.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
