Snapper with warm barley, fennel and broad bean salad
6 - 9
PersonalPoints™ per serving
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.
1 cup(s), (200g)
Frozen broad beans
2 baby, shaved
125 g, halved
Baby spinach leaves
Reduced fat feta cheese
40 g, crumbled
500 g, skin on (4x125g fillets)
- Cook barley in a large saucepan of boiling salted water for 20–25 minutes or until tender. Drain well. Set aside.
- 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.
- 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.
- 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.