/assets/logos/nzwd.svg
Recipe

Snapper with barley and chickpeas

Light and healthy midweek meal with crispy pan-fried snapper, tomatoes drizzled with balsamic vinegar, served on a bed of barley and chickpeas with rocket leaves.

Feb 28, 2012 1:00pm
  • 15 mins preparation
  • 45 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

Snapper with barley and chickpeas
  • 1 red capsicum, seeded, quartered
  • oil spray
  • 1 cup pearl barley
  • 250 gram mixed baby tomatoes, halved
  • 1 tablespoon balsamic vinegar
  • 400 gram can, chickpeas, rinsed, drained
  • 1/4 cup preserved lemon, chopped
  • 1 tablespoon lemon juice
  • 4 120 g, skin on boneless snapper fillets
  • baby rocket leaves, to serve

Method

Snapper with barley and chickpeas
  • 1
    Preheat oven to hot, 200°C. Preheat char-grill to hot.
  • 2
    Bring a medium saucepan of water to the boil on high. Add barley and cook 35-40 minutes, stining occasionally, until tender. Drain and rinse under cold water.
  • 3
    Spray capsicum with oil, char-grill on both sides, until soft and grill marks appear. Allow to cool, slice thinly.
  • 4
    Meanwhile, arrange tomatoes on an oven tray. Spray with oil and drizzle with balsamic vinegar. Bake, 4-5 minutes, until skins blisters and tomatoes are tender. Allow to cool.
  • 5
    In large bowl, combine barley, chickpeas, capsicum, preserved lemon, juice and half tomatoes. Season to taste.
  • 6
    Heat a large frying pan on high. Spray with oil. Fry fish skin-side down, 2-3 minutes, until crisp. Turn and cook a further 2 minutes, until cooked through.
  • 7
    Serve fish with barley salad, rocket and remaining tomatoes.

Notes

To prevent fish from curling up, which makes it hard to get a crispy skin, add to pan, then quickly press down with an egg slicer, holding for a few seconds.

The Latest from Food To Love

read more from

/assets/logos/nzwd.svg