grilled barramundi with black barley, fennel & green pea salad

Black Barley

1. Rinse the barley with cold water. Place into a saucepan, add 4 cups of water and half a teaspoon of salt.

2. Bring to a boil, cover with a lid and gently boil for 45 minutes or until tender to the bite. Add more water if required. Drain and set aside.

Lemon Dressing

1. Whisk together all the ingredients except for the oil and parsley. Whisk as you trickle in the olive oil, then stir in the parsley.

Black Barley, Fennel & Green Pea Salad

1. Lightly fold all the salad ingredients together in a bowl and dress the salad generously.

Barramundi

1. Place the oil into a medium heated frypan, season the barramundi and place skin side down along with the lemon halves. Crisp up the barramundi skin slowly, so it doesn’t burn before its golden brown. Turn over and cook for 1 minute or until just cooked. Keep the lemons in until well charred.

To Serve

1. Present the barramundi with the dressed salad and charred lemon halves.