Pan Fried Fish with Farro and Sicilian Salsa

Steps

1. Cook farro Preheat oven to 220°C. Bring a small pot of salted water to the boil. Add farroto pot of boiling water and simmer for 10-12 minutes, or until tender with a slight bite. Drain well and return to pot with a drizzle of olive oil. Season and cover to keep warm.
2. Cook vegetables Cut any larger carrots in half and trim green beans. Toss carrots on a lined oven tray with a drizzle of oil. Season and roast in oven for 10 minutes. Remove from oven and add beans to tray. Roast a further 5 minutes, until vegetables are tender.
3. Prep salsa and fish Thinly slice shallot. Pat fish dry and remove any scales or bones. Cut larger fillets in half and season with salt.
4. Make salsa Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook shallot for 1-2 minutes, until soft. Add capers and pine nuts and currants, then cook for about 1 minute. Remove from heat, add a drizzle of vinegar, a drizzle of olive oil and season. Transfer to a small bowl. Toss through parsley just before serving.
5. Cook fish Wipe pan clean and return to medium-high heat with a drizzle of oil. Cook fish for 2-3 minutes each side, or until just cooked through. In a small bowl, combine lemo njuice and mayonnaise and season to taste.
6. Serve lemon mayo, farro and vegetables on plates, then top with fish and Sicilian salsa.