Grilled sea bass with farro, zucchini and tomato salad

Ingredients

For 1 serving

• Sea bass180 g
• Farro55 g
• Zucchini120 g
• Cherry tomatoes100 g
• Mint3 g
• Extra virgin olive oil12 g
• Lemon juiceto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, fish,

In season: June – September

Method

1. Rinse the farro, put it in cold salted water, bring to the boil and cook for 25 minutes over medium heat, until tender but al dente; drain and spread out to cool slightly.
2. Meanwhile heat a grill or griddle pan over medium-high heat. Wash and trim the courgettes and slice them lengthways about half a centimetre thick; grill for 2 minutes per side, until they have dark grill marks, then cut into small pieces.
3. Wash and halve the cherry tomatoes. Dress the farro, courgettes and tomatoes with half the oil, the torn mint leaves, a squeeze of lemon juice, salt and black pepper.
4. Pat the sea bass fillets dry, rub them with the remaining oil and salt them. Grill skin side down for 4 minutes, until the skin is crisp and releases on its own, then turn and cook for 1 minute.
5. Serve the sea bass on the farro salad.