Catfish With Barley And Chickpeas - cooking recipe

Ingredients

1 tbsp olive oil
1 None large red onion, finely chopped
1 cup pearl barley
3 cups hot chicken stock
1 None roasted red pepper, peeled, seeded, finely sliced
2 None zucchini, trimmed, finely chopped
14-15 oz can chickpeas, drained and rinsed
8 None small catfish or flounder fillets
None None Baby arugula, to serve

Preparation

In a large saucepan, heat half the oil on medium. Saute onion 2-3 minutes, until tender. Add barley and cook 2 minutes, until toasted.
Add hot stock, one ladle at a time, stirring after each addition, until absorbed. Repeat until all stock has been used and barley is cooked until just tender (about 25-30 minutes), adding pepper and zucchini with the last ladle.
Stir in chickpeas. Cook a further 2 minutes, stirring continually.
Meanwhile, heat remaining oil in a large skillet on high. Cook fish 2-3 minutes each side until cooked to taste. Serve barley and chickpeas topped with fish and arugula.