Snapper With Barley And Chickpeas

• 1 cup pearl barley
• 1 None red pepper, seeded and quartered
• 9 oz mixed baby tomatoes, halved
• 1 tbsp balsamic vinegar
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup preserved lemon, chopped
• 1 tbsp lemon juice
• 4 None skin on snapper fillets (4 oz each)
• None None Baby arugula leaves, to serve

1. Preheat the oven to 400u0b0F. Preheat the grill on medium-high.
2. Bring a medium saucepan of water to a boil on high heat. Add barley and cook 35-40 mins, stirring occasionally, until tender. Drain and rinse under cold water.
3. Spray pepper with no stick cooking spray. Grill on both sides, until soft and grill marks appear. Allow to cool, then slice thinly.
4. Meanwhile, place tomatoes on baking pan. Spray with cooking spray and drizzle with balsamic vinegar. Bake, 4-5 mins, until skins blisters and tomatoes are tender. Allow to cool.
5. Combine barley, chickpeas, pepper, preserved lemon, lemon juice and 1/2 the tomatoes in a large bowl. Season to taste.
6. Heat a large skillet on high heat. Spray with cooking spray. Fry fish, skin-side down, 2-3 mins, until crisp. Turn and cook a further 2 mins, until cooked through.
7. Serve fish with barley salad, arugula and remaining tomatoes.

pearl barley, red pepper, mixed baby tomatoes, balsamic vinegar, chickpeas, preserved lemon, lemon juice, snapper, arugula

Taken from recipes-plus.com/api/v2.0/recipes/25282 (may not work)