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Ingredients

1 tablespoon 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

Method

Step 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.
Step 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).
Step 3 Stir chickpeas through. Cook for a further 2 minutes, stirring continually.
Step 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.

Flathead with barley and chickpeas

How to make Flathead with barley and chickpeas

Ingredients

Method