Pan-Seared Snapper With Barley Salad - cooking recipe

Ingredients

5.25 oz pearl barley
8.75 oz mixed baby tomatoes, halved
1 tbsp balsamic vinegar
1 (13.5 oz) can chickpeas, rinsed, drained
1 None red bell pepper, char-grilled, peeled, deseeded, finely sliced
1 oz preserved lemon, finely chopped
1 tbsp lemon juice
4 (4.25 oz) skin-on boneless snapper fillets
None None baby arugula, to serve

Preparation

Preheat oven to 400\u00b0F.
Cook barley in boiling water for 35-40 mins, stirring occasionally, until tender. Drain then rinse under cold running water.
Meanwhile, toss tomatoes with olive oil and balsamic vinegar. Place on a baking tray and roast for 4-5 mins, until skin blisters and tomatoes are tender. Allow to cool then mix with barley, chickpeas, bell pepper, preserved lemon, lemon juice and 1/2 the roasted tomatoes. Set aside.
Heat a large frying pan over high heat. Lightly coat with oil. Add fish, skin-side down, and cook for 2-3 mins, until crisp. Flip and cook for another 2 mins. Serve with barley salad, arugula and remaining tomatoes.