Add the farro to a pot of boiling water or chicken stock. Cook uncovered for 35 minutes or until tender. Drain, and place in a small mixing bowl. Squeeze half of the lemon over the cooked farro. Drizzle a little olive oil, with a pinch of salt and pepper. Toss to combine, cover, and set aside.
While the farro is cooking, rinse and pat the cod filet dry with a paper towel. Season with sea salt and ground black pepper on both sides, set aside.
Juice one orange and with the other orange, remove the fruit from the peel and cut into small pieces, set aside.
In a skillet over medium heat, add 1 tablespoon extra-virgin olive oil and the broccoli florets. Season with sea salt and pepper and cook for 5-8 minutes or until soft.
Add the minced garlic to the pan with the broccoli and season with the desired amount of red pepper flakes. Cook for 1 minute. Add the juice of half of the lemon over the broccoli and toss to combine. Turn the heat off and add the cooked farro that was set aside along with the chopped fruit of one orange. Remove the mixture from the skillet and set aside. Wipe out the skillet and return to the cooktop.
Heat 2 tablespoons of extra virgin olive oil in the same skillet over medium-high heat. Add the seasoned cod filets to the skillet and let cook untouched for 4-5 minutes on one side. Carefully flip the filets.
To the skillet add the juice from one orange, the mirin, and 2 tablespoons of water. Cook, and occasionally spoon the sauce over the filets until fully cooked.
To assemble in each serving bowl: add about a quarter of the cooked farro, orange, and broccoli mixture, and top each with one piece of cod. Spoon any remaining sauce from the pan over each piece of cod.
If desired, garnish with a wedge of lemon for each serving.
Serve immediately.