Pan-Seared Snapper With Barley Salad

• 5 1/4 ounces pearl barley
• 8 3/4 ounces tomatoes mixed baby, halved
• 1 tablespoon balsamic vinegar
• 13 1/2 ounces chickpeas rinsed, drained
• 1 red bell pepper char-grilled, peeled, deseeded, finely sliced
• 1 ounce preserved lemon finely chopped
• 1 tablespoon lemon juice
• 17 ounces snapper fillets boneless
• baby arugula to serve

1. Preheat oven to 400u0b0F.
2. Cook barley in boiling water for 35-40 mins, stirring occasionally, until tender. Drain then rinse under cold running water.
3. Meanwhile, toss tomatoes with olive oil and balsamic vinegar. Place on a baking tray and roast for 4-5 mins, until skin blisters and tomatoes are tender. Allow to cool then mix with barley, chickpeas, bell pepper, preserved lemon, lemon juice and 1/2 the roasted tomatoes. Set aside.
4. Heat a large frying pan over high heat. Lightly coat with oil. Add fish, skin-side down, and cook for 2-3 mins, until crisp. Flip and cook for another 2 mins. Serve with barley salad, arugula and remaining tomatoes.

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

Taken from www.yummly.com/recipe/Pan-Seared-Snapper-with-Barley-Salad-1405744 (may not work)