Woman's Day
Ingredients
Method
1.Preheat oven to 200°C.
2.Bring a medium saucepan of water to the boil on high, Add barley and cook 35-40 minutes, stirring occasionally, until tender. Drain and rinse under cold running water.
3.Arrange tomatoes on an oven tray. Spray with oil and drizzle with balsamic vinegar. Bake 4-5 minutes, until skin blisters and tomatoes are tender. Allow to cool.
4.In a large bowl, combine barley, chickpeas, capsicum, preserved lemon, juice and half roasted tomatoes.
5.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.
6.Serve fish with barley salad, rocket leaves and remaining tomatoes.
To prevent the fish from curling up (which makes it hard to get a crispy skin), add fish to pan skin-side down, then quickly weigh it down with a heavy pan for 1 minute.
Note
