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Farro-licous Fish

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Farro-licous Fish

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Course: Main Course
Cuisine: American
Keyword: Farro and Fish
Servings: 4
Calories: 419kcal


  • 3 cup water
  • 1 cup farro
  • 1/2 tsp salt
  • 1 medium (approx 2-3/4″ long, 2-1/2 dia.) bell pepper, red
  • 1 pepper bell pepper, orange
  • 1 cup chives, dried
  • 4 fillet white fish fillet
  • 1 fruit (2-1/8″ dia) lemon
  • 1/3 cup 8 fl oz WHITE WINE VINEGAR
  • 1 tablespoon olive oil
  • 2/3 tbsp (1 NLEA serving) Mustard, Dijon Style
  • 1/2 tsp, ground black pepper, ground
  • 2 cup pineapple


  • Preheat oven to 400 degrees. Chop peppers, set aside.
  • In medium pan, combine 3 cups water, farro, salt; boil; reduce heat to a simmer; cook for 30 minutes; allow water to become absorbed and farro to become tender. Remove from stove, stir in peppers, and chives, set aside, covered; veggies will slightly soften from the steam of the cooked farro (if you would like a softer pepper, just sauté before adding to farro).
  • Place fish in a baking dish, zest lime over the fish and season with salt and pepper, as desired; bake for 15-20 minutes, until fish becomes flakey. While baking, whisk together vinegar, oil, Dijon and pepper; pour over farro, mix well.
  • Serve fish with farro with pineapple on the side.
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Calories: 419kcal | Carbohydrates: 55g | Protein: 25g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 51mg | Sodium: 349mg | Fiber: 10g | Sugar: 10g

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