Heat 10ml olive oil in a large skillet over medium heat. Add minced shallot and cook until softened (2 minutes). Add minced garlic and cook for 30 seconds until fragrant. Add farro and stir for 1 minute. Deglaze with white wine, scraping up any browned bits.

Gradually add vegetable broth, about 120ml at a time, stirring frequently and allowing each addition to be absorbed before adding the next, until farro is tender but still has a slight bite (approx. 8-10 minutes for quick-cook farro; ensure you use quick-cook or pre-soaked farro for time constraint). Stir in half of the chopped fresh parsley, thyme, and lemon juice. Season with salt and pepper. Keep warm.

While farrotto cooks, prepare zucchini: Slice zucchini into 1 cm thick rounds. Heat 10ml olive oil in a separate pan over medium heat. Add zucchini and braise for 4-5 minutes per side until tender and lightly browned. Season with salt and pepper. Stir in chopped fresh mint.

Pat sea bream fillets very dry. Season generously with salt and black pepper. Heat remaining 20ml olive oil in a non-stick skillet over medium-high heat. Place fish skin-side down and sear for 3-4 minutes until skin is crispy and golden. Flip and cook for another 1-2 minutes until cooked through.

Serve immediately: Spoon a generous portion of lemon-herb farrotto onto each plate. Top with a pan-seared sea bream fillet. Arrange the braised zucchini with mint alongside. Garnish with a fresh lemon wedge and a sprinkle of fresh parsley.