Dinner Recipe

Cod with Warm Farro
& Vegetable Salad


  • 2 Tbsp. flour

  • 2 tsp. fresh thyme leaves

  • 1/4 tsp. salt

  • Freshly ground black pepper to taste

  • 4 cod fillets or halibut fillets, (about 5 oz. each)

  • 4 Tbsp. Brummel & Brown Original Spread

  • 1 cup coarsely chopped fresh green beans

  • 1/2 cup chopped red onion

  • 1/2 cup frozen green peas

  • 2/3 cups farro (makes 2 cups cooked)

  • 1 tsp. grated lemon peel

  • 2 tsp. chopped tarragon

  • 1 Tbsp. lemon juice


  • Add 2/3 cups farro to 2 cups water in a medium saucepan (optional: add 1 tsp Brummel & Brown for more flavorful farro). Bring to a boil, then reduce heat to medium low and simmer 30 minutes. Drain off any excess water, cover, and set aside.

  • While farro is cooking, chop green beans and onions and set aside. Combine flour, thyme, salt and pepper on a plate, and coat cod in flour mixture and set aside.

  • Melt 2 Tbsp. Brummel & Brown spread in large nonstick skillet over medium-high heat. Add green beans, onion and peas and cook, stirring occasionally, until tender, about 8 minutes. Remove from heat to a bowl and cover to keep warm.

  • In the same skillet, melt remaining 2 Tbsp. Brummel & Brown spread over medium-high heat and cook cod filets about 4 minutes on each side, until fish flakes and has a golden brown crust.

  • Add farro and toss. Serve cod over warm farro & vegetable salad and enjoy!

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