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

Ingredients

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

Method

1

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

2

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

3

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

4

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

5

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

6

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

7

Add green leaves.