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Photo of Snapper with warm barley, fennel and broad bean salad by WW

Snapper with warm barley, fennel and broad bean salad

Total Time
55 min
15 min
40 min
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.


Pearl barley

1 cup(s), (200g)

Frozen broad beans

150 g

Olive oil

1 tbs


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)


  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.


TIP: To stop the fish curling during cooking, either cut shallow slits through the skin before placing it in the pan or gently press on the fish with an egg lifter during the first minute of cooking.