recipes
Pan-fried sea bream on barley mint salad
2021-05-22
Ingredients
- 100g barley, rinsed well (Lamb brand)
- 2 sea bream fillets
- Salt and pepper to season
- 1 lemon, zest and juice
- 4 tbsp. olive oil
- 1 onion, finely sliced
- Bunch fresh mint
- 20g roasted almonds, broken (Lamb brand)
- 1 black courgette, thinly sliced and grilled
- 2 tbsp. balsamic vinegar
- 1 tbsp. Capers
- Lemon wedges for serving
Method
Start by cooking the rinsed barley in a pan of salted boiling water for 20-25 minutes or until cooked. Next, clean the fish fillets from any bones and season with salt and pepper. Place on a baking dish and sprinkle over the lemon zest and juice, drizzle with olive oil and place under the grill on high heat until golden brown. To make the salad, place the onion, mint leaves, almonds, Courgette, capers and cooked Barley. Add in the vinegar and 3 tbsp. olive oil, season well with salt and pepper and mix together well. Serve the fish fillets on a bed of barley salad with a wedge of lemon on the side.
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