Barley and chickpeas are an unlikely support for this flathead show stopper.
- Heat half the oil in a large saucepan on medium. Saute onion for 2-3 minutes, until tender. Add barley and cook for 2 minutes, until toasted.
- Add hot stock, one ladle at a time, stirring after each addition, until stock 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 ladle).
- Stir chickpeas through. Cook for a further 2 minutes, stirring continually.
- Meanwhile, heat remaining oil in a large frying pan on high. Cook fish for 2-3 minutes each side until cooked to taste. Serve barley and chickpeas topped with fish and rocket.
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Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set