Kamut Bowl with Herb-Roasted Halibut, Fennel, and Lemon Dressing

Ingredients

• •1 cup kamut berries or farro, cooked
• •2 fillets (6 oz each) halibut
• •1 large fennel bulb, sliced into wedges
• •3 tbsp olive oil
• •2 cloves garlic, minced
• •2 tbsp fresh dill, chopped
• •1 tbsp fresh parsley, chopped
• •1 lemon zest and juice
• •2 tbsp white wine vinegar
• •2 cups baby arugula or mixed greens
• •to taste sea salt and black pepper

Directions

1. 1Preheat oven to 400°F. Toss fennel wedges with 1 tbsp olive oil, salt, and pepper; roast for 20 minutes until caramelized.
2. 2While fennel roasts, mix minced garlic, dill, parsley, lemon zest, salt, and pepper to form a paste.
3. 3Place halibut on a baking sheet, rub with herb paste, and roast alongside fennel for the final 12-15 minutes until flaky.
4. 4Whisk together 2 tbsp olive oil, lemon juice, white wine vinegar, salt, and pepper for the dressing.
5. 5Divide cooked kamut between bowls, top with arugula, roasted fennel, and halibut fillet.
6. 6Drizzle with lemon dressing and serve immediately.

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