Fish
Autumn barley with lemon fish
1. Set oven to 220°C.
2. Cook pearl barley in boiling water for 20 minutes, or until tender. Drain and rinse.
3. Prepare vegetables, place on a lined oven tray. Toss with oregano, oil, salt and pepper. Bake for 20 minutes.
4. Zest lemon and chop parsley. Heat a large pan with oil (and butter if using) over medium heat. Rub fish with lemon zest, half of the parsley, salt and pepper. Cook fish for 2-3 minutes on each side, or until golden and cooked through.
5. Whisk together olive oil, juice from 1 lemon and crushed garlic, season to taste with salt and pepper. Pour over pearl barley, mix through roast vegetables.
6. Serve fish with autumn barley, garnish with remaining chopped parsley.
2. Cook pearl barley in boiling water for 20 minutes, or until tender. Drain and rinse.
3. Prepare vegetables, place on a lined oven tray. Toss with oregano, oil, salt and pepper. Bake for 20 minutes.
4. Zest lemon and chop parsley. Heat a large pan with oil (and butter if using) over medium heat. Rub fish with lemon zest, half of the parsley, salt and pepper. Cook fish for 2-3 minutes on each side, or until golden and cooked through.
5. Whisk together olive oil, juice from 1 lemon and crushed garlic, season to taste with salt and pepper. Pour over pearl barley, mix through roast vegetables.
6. Serve fish with autumn barley, garnish with remaining chopped parsley.
200g pearl barley
vegetables
1 red onion, wedged
2 tomatoes, wedged
2 courgettes, sliced
400g diced pumpkin
1 tsp dried oregano
1 tbsp oil, for cooking
1 lemon
1/2 packet parsley
1 tbsp oil, for cooking
20g butter (optional)
2 packets white fish fillets
2 tbsp olive oil
1 garlic clove
salt and pepper, for seasoning
vegetables
1 red onion, wedged
2 tomatoes, wedged
2 courgettes, sliced
400g diced pumpkin
1 tsp dried oregano
1 tbsp oil, for cooking
1 lemon
1/2 packet parsley
1 tbsp oil, for cooking
20g butter (optional)
2 packets white fish fillets
2 tbsp olive oil
1 garlic clove
salt and pepper, for seasoning
