Mediterranean Tangy White Fish Bake
A tangy Mediterranean bake with seared white fish fillets, kalamata olives, bell peppers and red onion, finished with sumac, tahini and lemon juice, served over farro.
Ingredients
Instructions
Season the white fish fillets and sear them over medium-high heat until well browned, about 10 minutes.
Add the kalamata olives, bell peppers and red onion, cooking until softened, about 6 minutes.
Stir in the sumac, tahini and lemon juice for 4 minutes.
Cook the farro separately and drain.
Let the fish simmer gently for about 19 minutes so it stays flaky and the flavors meld.
Taste and adjust the seasoning.
Serve hot over the farro, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.