Barramundi Fillets on Pearl Barley

Barramundi Fillets on Pearl Barley
A bed of barley, capsicum, and zucchini are a the perfect accompaniment for barramundi fillets. Fairly quick and very easy to make, the recipe creates a seafood delight.
  • 1 tablespoon oil
  • ½ onion, finely chopped
  • ½ red capsicum, chopped
  • 1 zucchini, chopped
  • 150 g pearl barley
  • 2 cups vegetable stock, warmed
  • 350 g barramundi fillets
For the barley
  1. Heat the oil in a large saucepan over medium heat and gently fry the onion for 2-3 minutes, until tender. Add the capsicum and the zucchini and fry for a further minute. Add barley and cook for 2 minutes until toasted.
  2. Start adding the stock to the barley, one ladleful at a time, stirring after each addition until stock is absorbed. Repeat until all stock has been used and barley is cooked until just tender (about 25-30 minutes, adding capsicum and zucchini with the last ladel).
For the barramundi
  1. Heat a large frying pan, slightly oiled, over high heat. Cook fish, skin side down for 3 minutes. Turn the fish and cook for a further 2-3 minutes or until cooked to taste.
To serve
  1. Place the vegetable and barley mix on your plate and top with the fish.
Nutrition Information
Serving size: 2 Calories: 687 Fat: 21g Saturated fat: 3g Unsaturated fat: 17g Carbohydrates: 72g Sugar: 8g Sodium: 1072mg Fiber: 14g Protein: 52g Cholesterol: 135mg

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