Snapper With Barley And Chickpeas

1. 1

   Preheat the oven to 400u00b0F. Preheat the grill on medium-high.

2. 2

   Bring a medium saucepan of water to a boil on high heat. Add barley and cook 35-40 mins, stirring occasionally, until tender. Drain and rinse under cold water.

3. 3

   Spray pepper with no stick cooking spray. Grill on both sides, until soft and grill marks appear. Allow to cool, then slice thinly.

4. 4

   Meanwhile, place tomatoes on baking pan. Spray with cooking spray and drizzle with balsamic vinegar. Bake, 4-5 mins, until skins blisters and tomatoes are tender. Allow to cool.

5. 5

   Combine barley, chickpeas, pepper, preserved lemon, lemon juice and 1/2 the tomatoes in a large bowl. Season to taste.

6. 6

   Heat a large skillet on high heat. Spray with cooking spray. Fry fish, skin-side down, 2-3 mins, until crisp. Turn and cook a further 2 mins, until cooked through.

7. 7

   Serve fish with barley salad, arugula and remaining tomatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.