Flathead with barley and chickpeas

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

Recipe «Flathead with barley and chickpeas» presented in category Recipes / Fish, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.