Pan-cooked grouper with cherry tomatoes, olives and pearl barley

Ingredients

For 1 serving

• Grouper180 g
• Cherry tomatoes150 g
• Green olives20 g
• Pearl barley55 g
• Basilto taste
• Garlic1 clove
• Extra virgin olive oil12 g
• Saltto taste
• Black pepperto taste

Contains: gluten, fish,

In season: June – September

Method

1. Put a pan of water on to boil. Rinse the pearl barley and, when the water boils, salt it and cook the barley over medium heat for 25 minutes, until tender but still firm; drain.
2. Meanwhile wash and halve the cherry tomatoes; slice the green olives into rings; peel and crush the garlic. Pat the grouper dry and season with salt and pepper.
3. When the barley has 15 minutes left, heat the oil in a wide frying pan over medium heat with the garlic for 1 minute, add the tomatoes and olives with a pinch of salt and cook for 5 minutes, until the tomatoes soften.
4. Lay the grouper in the sauce, cover and cook over medium-low heat for 8 minutes, until the flesh is white and flaky.
5. Lift out the fish and set aside; stir the barley into the sauce for 1 minute and add the torn basil off the heat. Serve the barley with the grouper on top.