Pan-Seared Snapper With Barley Salad

1. 1

   Preheat oven to 400u00b0F.

2. 2

   Cook barley in boiling water for 35-40 mins, stirring occasionally, until tender. Drain then rinse under cold running water.

3. 3

   Meanwhile, toss tomatoes with olive oil and balsamic vinegar. Place on a baking tray and roast for 4-5 mins, until skin blisters and tomatoes are tender. Allow to cool then mix with barley, chickpeas, bell pepper, preserved lemon, lemon juice and 1/2 the roasted tomatoes. Set aside.

4. 4

   Heat a large frying pan over high heat. Lightly coat with oil. Add fish, skin-side down, and cook for 2-3 mins, until crisp. Flip and cook for another 2 mins. Serve with barley salad, arugula and remaining tomatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.