Pomora Cod with Mediterranean Farro Dicocco

< Blog Home Article by Pomora - Date: Wed, 03 Feb 2016

A deliciously light and satisfying taste of the Mediterranean! 


Ingredients for one serving:

1 cod fillet
Knob of butter
50g farro dicocco
25g chopped aubergine
¼ onion finely chopped
2 cloves of garlic finely chopped
3 small vine tomatoes quartered
4 pitted black olive chopped
Good slug of Pomora olive oil (we used Antonio’s olio nuovo with its delicious peppery kick)
½ teaspoon ground coriander
½ teaspoon ground cumin
½ lemon
Handful of lambs lettuce leaves
Balsamic to dress the leaves


Place the farro dicocco into a pan of boiling water and simmer for 8-10 minutes. When served, it should still retain a slight crunch so be careful not to overcook it.

While the farro dicocco is cooking, put the butter in a frying on a medium to high heat. Once up to the temperature, put the cod in and cook one side so that it is crisp and golden. Periodically, spoon the butter over the top of the cod.

In another frying pan, very gently sauté the onions and garlic for 2-3 minutes in the olive oil. Add the aubergine, tomatoes, olives and spices and continue to sauté gently for another 5-6 minutes.

Drain the farro dicocco and mix with the vegetables.

Assemble the dish on your plate and then give a good squeeze of lemon juice over the cod and a few drops of balsamic on the lambs lettuce leaves.