Easy Broccolini Turbot Bake w/ Farro
Another seriously delicious recipe from The Skinnytaste Cookbook: Light on Calories, Big on Flavor (worth the purchase even just for this one recipe!). This recipe was so easy to create that I was even able to help my daughter build a puzzle during prep and cook time. The original recipe calls for Flounder, but I try to base my seafood dishes off what HEB has that is most fresh and most sustainable. An incredibly helpful website to checkout when you're curious about the sustainability of a fish is Seafood Watch. You can search the site by fish or download a guide for the state you live in.
I opted to serve the Broccolini Turbot Bake with farro because I thought it would soak of the flavor well. I cooked the farro in organic vegetable broth to give it a little extra flavor. Both the broth and the farro were HEB's Central Market brand.
Amped up Farro:
1/2 cup Farro
3/4 cup Central Market Organic vegetable broth
Combine the broth and farro in a small pot. Raise to a boil on high heat. Once you'e reached a boil, turn to low heat, cover with lid and cook for 10 minutes.
Guess who joined the clean plate club tonight? The entire family! Olivia even asked for seconds and then thirds of the turbot. Success!