Flathead with barley and chickpeas

Cooking Fish Flathead with barley and chickpeas

Barley and chickpeas are an unlikely support for this flathead show stopper.

Lables: Egg free Lactose free Milk free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. 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.
  2. 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).
  3. Stir chickpeas through. Cook for a further 2 minutes, stirring continually.
  4. 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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1 tbsp olive oil
1 large red onion, finely chopped
1 cup pearl barley
3 cups hot chicken stock
1 red capsicum, char-grilled, peeled, seeded, finely sliced
2 zucchini, trimmed, finely chopped
400g can chickpeas, drained, rinsed
8 small flathead fillets
Baby rocket leaves, to serve

Adv

Autors
Preparation time
15
Cooking time
25
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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