Name: Roasted Radish and Rockfish Farro Bowl With Garlicky Dill Yogurt
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Ingredients: 2 (6 to 8 oz.) portions rockfish; 2 cups cooked farro; 10 asparagus spears, trimmed; 8 radishes, quartered; 4 tablespoons extra-virgin olive oil, divided; 4 ½ teaspoons salt, divided; 1 ½ teaspoons black pepper; ½ cup Greek yogurt; ½ cup sour cream; 2 teaspoons garlic, chopped; 1 teaspoon honey; 2 tablespoons fresh dill, chopped; 1 tablespoon scallions, thinly sliced

A Hearty Seafood Grain Bowl for Spring

This hearty grain bowl features baked wild-caught rockfish as a lean, flavorful protein. Early spring vegetables, like radish and asparagus, are baked alongside the fish to keep the prep easy — each ingredient takes approximately the same time to cook. The entire meal will be ready to enjoy in under 20 minutes.

If you like, you can skip the whole grains altogether to turn this into a low-carb sheet pan meal. Alternatively, swap out the farro for quinoa, brown rice, or couscous. Whatever you do, don’t skip the herbed yogurt, which features a punchy mix of dill, scallions, and garlic. It’s what pulls the entire dish together.

The WAC recipe team featured this Rockfish Farro Bowl in a live event! Watch the recording of the cooking demo to see how it's made.

Print Recipe

Roasted Radish and Rockfish Farro Bowl With Garlicky Dill Yogurt

By Wild Alaskan Company

Prep time

10 minutes

Cook Time

10 minutes

Total time

20 minutes

Yield

2 servings

Ingredients

2 (6 to 8 oz.) portions rockfish
2 cups cooked farro
10 asparagus spears, trimmed
8 radishes, quartered
4 tablespoons extra-virgin olive oil, divided
4 ½ teaspoons salt, divided
1 ½ teaspoons black pepper
½ cup Greek yogurt
½ cup sour cream
2 teaspoons garlic, chopped
1 teaspoon honey
2 tablespoons fresh dill, chopped
1 tablespoon scallions, thinly sliced

Instructions

1. Preheat oven to 375F.

2. Arrange radishes and asparagus on a sheet pan lined with parchment. Toss with a tablespoon of olive oil, 1 teaspoon salt, and ½ teaspoon black pepper.

3. With a clean kitchen towel or paper towels, pat rockfish fillets dry, then season with 2 teaspoons salt, 1 teaspoon black pepper, and drizzle with 2 tablespoons olive oil. Arrange alongside the vegetables (or on a separate sheet pan, if more space is needed). Bake everything for 10 minutes.

4. Meanwhile, toss warm farro with a tablespoon of olive oil and season with ½ teaspoon salt. Set aside.

5. In a small bowl combine yogurt, sour cream, garlic, dill, honey, and remaining teaspoon salt.

6. To serve, divide farro evenly among shallow bowls and layer with radish, asparagus, and fish. Dollop with yogurt sauce, then garnish with scallions.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

Roasted Radish and Rockfish Farro Bowl With Garlicky Dill Yogurt

A Hearty Seafood Grain Bowl for Spring

Roasted Radish and Rockfish Farro Bowl With Garlicky Dill Yogurt

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