Pan Fried Sea Bass with Pearl Barley and Chilli Oil

You could use any fish for this recipe, we feel that sea bass with it's delicate taste is a fantastic combination with the fiery chilli and onions.
Nutrition Facts

Servings 4

Prep Time20 mins
Total Time1 hr 20 mins
Yields4 Servings


½ Avocado
50 g Baby sweetcorn
2 Cloves garlic minced
1 dash Coconut nectar
200 g Cooked pearl barley
sprig coriander leaves
½ Lime squeezed
1 ½ tbsp Olive oil
thumb sized Red chilli
½ red onion
4 Sea bass fillet
sprinkle Seasoning to taste
50 ml White wine vinegar



If you have dried pearl barley, add hot water and boil for 10 minutes, simmer until soft (around 45 minutes).


Chop onions and chill, mix together with chopped coriander. Place in bowl and put on one side for serving.


Mix white wine vinegar, 1 tbsp of olive oil, juice of half a lime and dash of coconut nectar together, place on one side.


Mash avocado and add to pearl barley with sweetcorn and minced garlic, season to taste.


Pan fry sea bass in remainder of olive oil, 2-3 minutes flesh down and then turn and cook until the skin is crispy.


Place fish on plate with pearl barley and top with chopped chilli, onions and white wine vinegar blend.


Add green leaves.

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