Thanks to Blue Apron for sponsoring this post. The first 50 readers to sign up with from this link will get $50 off their first two weeks Blue Apron!
Say hello to my new favorite summer meal! It’s fresh and lovely and wholesome and tastes like you’re in Greece, if Greece had a taste. I’ve never been to Greece (DYING to go!), but the briny olives, nutty farro, and luscious olive oil tomatoes in this dish make me feel like I’ve been transported to a Mediterranean wonderland. Like, I hear waves crashing in the background. A big hunk [of salty feta] would be so wonderful here!
We’ve been making a lot of fish around here mostly because as long as it’s high quality, it really doesn’t take much effort to make it taste good. With how much I’ve been traveling, I’m all about ease when it comes to whipping up dinner after a long day.
I wish I could take credit for the simple yumminess that is this Seared Fish with Zucchini Farro and Tomato Tapenade recipe, but it’s all thanks to Blue Apron! You’ve heard me chat about Blue Apron many times on the blog before (you can read about my first experience here). In case you’re unfamiliar, Blue Apron is a rad meal delivery service that delivers the prep-portioned ingredients for wholesome recipes in a refrigerated box right to your door step. No meal planning or grocery store trips required!
Jeff and I always go with the the fish and vegetarian options, but there are a bunch of unique recipes to choose from each week. We do the two person plan where you choose two to three recipes that serve two people; but there’s also a family plan where you choose two to four recipes that serve four people. My favorite thing about getting my Blue Apron box is having something new to look forward to. The recipes are easy to follow but always have some fun, different flavors to keep mealtime exciting. Because we all fall into ruts, myself included.
My other favorite part about Blue Apron is their sustainable sourcing and seasonal produce. I love that the Wild Alaskan pollock fillets in this recipe were sourced with care from their family of trusted fisheries. You feel good about eating this food, and that’s what’s important. I know whenever I make these recipes for Jeff, it gets the immediate “mmmm” seal of approval upon first bite. And speaking of recipes, you can find all your favorite recipes online on their database so once you find a meal you love, you can make it at home any time.
Blue Apron was actually the one who taught me the trick of marinating fish in yogurt. Remember my Sheet Pan Mediterranean Snapper? Yep, was inspired by a previous Blue Apron meal! I love the exposure to different flavor combinations, ingredients and cooking techniques.
If you love fresh fish as much as I do, the combination of juicy summer tomatoes, salty olives, zucchini, and farro with a touch of oregano is going to knock your socks off.
This Mediterranean-inspired Seared Fish with Zucchini Farro and Tomato Tapenade makes a delicious and hearty late summer meal on the table in 30 minutes.
- 10½ oz wild Alaskan pollock fillets (or your favorite mild white fish)
- ½ cup semi-pearled farro
- 4 oz grape or cherry tomatoes, halved
- 1 oz pitted Niçoise olives, roughly chopped
- 1 zucchini, chopped
- 2 cloves garlic, minced
- ¼ tsp crushed red pepper flakes (optional, I left out)
- 1/2 tsp oregano
- 2 tbsp red wine vinegar, divided
- 2 tbsp extra virgin olive oil + more for cooking
- ¼ cup rice flour (or flour of choice)
- Salt and pepper, to taste
- Heat a medium pot of salted water to boiling on high. Once boiling, add the farro and cook, uncovered, 18-20 minutes, or until tender. Drain thoroughly and return to the pot.
- Meanwhile, combine tomatoes and olives in a medium bowl. Add 1 tbsp of vinegar and a drizzle of olive oil. Season with salt and pepper and stir to combine.
- Pat fish dry with paper towels. Transfer to cutting board and halve each fillet crosswise. Season with salt and pepper on both sides.
- In a large pan, heat 2 tsp olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the garlic, oregano, and a pinch of red pepper flakes, if desired. Season with salt and pepper. Cook, stirring often, until zucchini is softened. Add remaining 1 tbsp vinegar and cook until liquid has cooked off. Transfer to pot with farro and add a drizzle of olive oil, salt and pepper to taste. Wipe down pan and heat a drizzle of olive oil on medium-high until hot.
- Meanwhile, place flour on a large plate and season with salt and pepper. Coat the fish in flour. Tap off excess flour and add coated fish to pan. Cook 3-4 minutes per side, or until golden and cooked through. Turn off the heat. Serve farro topped with cooked fish and tomato topping.
Remember that the first 50 readers to sign up with from this link will get $50 off their first two weeks Blue Apron. Enjoy!