Provençal Seared Branzino with Braised Fennel, Lentils, and Farro Bowl

Name: Provençal Seared Branzino with Braised Fennel, Lentils, and Farro Bowl
Cuisine: French
Ingredients: 1 tablespoon (14 g) butter; 1 cup (192 g) dried lentils; 1 bay leaf; 2 sprigs fresh thyme; 1 sprig fresh oregano; 2 large fennel bulbs, each bulb cut into 6 wedges; 1 teaspoon herbes de Provence; 3 shallots, thinly sliced; 1 sprig fresh rosemary; 1 cup (235 ml) vegetable stock; Fennel fronds, minced; Chili flakes, to taste (optional); Parmesan cheese shavings or freshly grated Parmesan cheese, to taste; Parmesan cheese shavings or freshly grated Parmesan cheese, to taste; 1 cup (208 g) dried farro, washed and soaked in cold water for 30 minutes; 2 cups (475 ml) stock; 4 boneless, skin-on branzino (or cod, tilapia, or haddock) fish fillets, or skinless (You can use any mild white fish, such as tilapia or cod.); 4 boneless, skin-on branzino (or cod, tilapia, or haddock) fish fillets, or skinless (You can use any mild white fish, such as tilapia or cod.); 4 boneless, skin-on branzino (or cod, tilapia, or haddock) fish fillets, or skinless (You can use any mild white fish, such as tilapia or cod.); 4 boneless, skin-on branzino (or cod, tilapia, or haddock) fish fillets, or skinless (You can use any mild white fish, such as tilapia or cod.); 4 boneless, skin-on branzino (or cod, tilapia, or haddock) fish fillets, or skinless (You can use any mild white fish, such as tilapia or cod.); 4 boneless, skin-on branzino (or cod, tilapia, or haddock) fish fillets, or skinless (You can use any mild white fish, such as tilapia or cod.); 4 boneless, skin-on branzino (or cod, tilapia, or haddock) fish fillets, or skinless (You can use any mild white fish, such as tilapia or cod.); 4 boneless, skin-on branzino (or cod, tilapia, or haddock) fish fillets, or skinless (You can use any mild white fish, such as tilapia or cod.); 4 boneless, skin-on branzino (or cod, tilapia, or haddock) fish fillets, or skinless (You can use any mild white fish, such as tilapia or cod.); 4 boneless, skin-on branzino (or cod, tilapia, or haddock) fish fillets, or skinless (You can use any mild white fish, such as tilapia or cod.); 1 teaspoon pepper, to taste; 1 tablespoon (3 g) herbes de Provence spice blend; ½ teaspoon ground fennel; 2 tablespoons (28 g) unsalted butter

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Mediterranean Bowls

By Mahy Elamin

Published 2026

About

This bowl is a tribute to Provençal coastal cooking, inspired by the four years I lived in France and all the delicious memories I have. Delicate branzino is seared in butter until succulent on the inside with crisp golden skin. The fish is set over a warm mix of farro and lentils, with some braised fennel that soaks up the fish’s gentle flavors. A side of lemony Dijon-dressed greens adds brightness and balance, cutting through the richness with a clean, refreshing finish. It’s a refined ye

Ingredients

Europe
France
Provence
Fish course
Pescatarian
Mediterranean

Ingredients

Method