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Flathead with barley and chickpeas
Flathead with barley and chickpeas
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Barley and chickpeas elevate this flathead dish to new heights!
Ingredients:
  • 18.20 gm olive oil
  • 1 large red onion, finely chopped
  • 220.00 gm pearl barley
  • 765.00 gm hot chicken stock
  • 1 red capsicum, char-grilled, peeled, seeded, finely sliced
  • 2 zucchini, trimmed, finely chopped
  • 400g can chickpeas, drained, rinsed
  • 8 small flathead fillets
  • Baby rocket leaves, to serve
Instructions:
  • In a large saucepan over medium heat, heat half of the oil. Saute the onion until tender, about 2-3 minutes. Add barley and cook until toasted, about 2 minutes.
  • Gradually pour in the hot stock one ladle at a time, stirring until absorbed. Continue until all stock is used and barley is tender, about 25-30 minutes. Add capsicum and zucchini with the final ladleful.
  • Continuously stir in chickpeas and cook for an additional 2 minutes.
  • Heat the remaining oil in a large frying pan over high heat. Cook the fish for 2-3 minutes on each side until cooked to your liking. Serve the barley and chickpeas with the fish and rocket on top.

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