Name: Flathead with barley and chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 large red onion, finely chopped; 1 cup pearl barley; 3 cup hot chicken stock; 1 red capsicum, char-grilled peeled, seeded, finely sliced; 2 zucchini, trimmed, finely chopped; 1 400 gram can chickpeas, drained, rinsed; 8 small flathead fillets; baby rocket leaves, to serve

Flathead with barley and chickpeas

Serves 4

Prep

15M

Cook

30M

Total

45M

Skip to Recipe

Ingredients

1 tablespoon olive oil

1 large red onion, finely chopped

1 cup pearl barley

3 cup hot chicken stock

1 red capsicum, char-grilled peeled, seeded, finely sliced

2 zucchini, trimmed, finely chopped

1 400 gram can chickpeas, drained, rinsed

8 small flathead fillets

baby rocket leaves, to serve

Method

1.In a large saucepan, heat half the oil on medium. Sauté onion 2-3 minutes, until tender. Add barley and cook 2 minutes, until toasted.

2.Add hot stock, one ladle at a time, stirring after each addition, until 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 a further 2 minutes, stirring continually.

4.Meanwhile, heat remaining oil in a large frying pan on high. Cook fish 2-3 minutes each side until cooked to taste. Serve barley and chickpeas topped with fish and rocket.

If liked, stir some chopped parsley and a squeeze of lemon through the barley mixture.
Note

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