Baked sea bass with zucchini and cherry tomatoes and basil farro

Ingredients

For 1 serving

• Sea bass180 g
• Zucchini1
• Cherry tomatoes100 g
• Farro50 g
• Extra virgin olive oil10 g
• Basilto taste
• Saltto taste

Contains: gluten, fish,

In season: June – September

Method

1. Bring a pan of water to the boil and heat a conventional oven to 200 °C. Rinse the spelt in a sieve.
2. Salt the water, add the spelt and cook for 25 minutes, until tender but still with some bite; drain.
3. Meanwhile wash and trim the courgette and slice it into rounds about 5 mm thick; wash and halve the cherry tomatoes.
4. Toss the courgette and tomatoes in a baking tray with half the oil and a pinch of salt and roast for 10 minutes.
5. Pat the sea bass dry, salt it and nestle it among the vegetables; cook for another 12 minutes, until the flesh is white and flakes with a fork.
6. Dress the spelt with torn basil and the remaining oil and serve with the sea bass and vegetables.