Snapper with warm barley, fennel and broad bean salad
6
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Crispy skin, pan fried snapper served on a bead of warm barely, broad bean, fennel and cherry tomatoes is a super tasty dinner any night of the week.
Ingredients
Pearl barley
1 cup(s), (200g)
Frozen broad beans
150 g
Olive oil
1 tbs
Fennel
2 baby, shaved
Cherry tomatoes
125 g, halved
Baby spinach
80 g
Reduced fat feta cheese
40 g, crumbled
Snapper, raw
500 g, skin on (4x125g fillets)
Instructions
1
Cook barley in a large saucepan of boiling salted water for 20–25 minutes or until tender. Drain well. Set aside.
2
Meanwhile, place frozen broad beans in a heatproof bowl. Cover with boiling water and set aside for 3–4 minutes or until heated through. Drain. Peel and discard skins.
3
Heat half the oil in a large non-stick frying pan over medium-high heat. Add fennel and cook, stirring, for 5 minutes or until softened. Add tomatoes and barley and cook, stirring, for 2 minutes or until heated through and tomatoes have softened. Stir in spinach. Transfer to a bowl and sprinkle with feta.
4
Heat remaining oil in same frying pan over high heat. Season fish with salt and pepper. Cook, skin-side down, for 2 minutes or until skin is crisp. Turn and cook for 1–2 minutes or until cooked through. Serve fish with warm salad.
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