Kingfish with Green Pearl Barley & Parsley Oil

Add the pearl barley to a large saucepan of salted water and bring to the boil. Cook, stirring occasionally, for 30 minutes or until soft in texture but slightly chewy. You may need to add more boiling water if it runs dry. Drain and set aside.

Meanwhile, blanch half of the parsley in a cup of boiling water for 30 seconds. Remove and dry well. Blend the blanched parsley with the lemon juice and the olive oil (if you don’t have a blender you can use a mortar and pestle or just finely chop the ingredients). Set aside. Finely chop remaining parsley and set aside.

Meanwhile, season the kingfish with some salt and pepper. Heat a little olive oil in a medium frying pan over a medium-high heat. Add the kingfish skin side down and cook for 3 minutes. Turn and cook for a further 3 minutes or until the fish is cooked through. Transfer to a plate and cover with foil to keep warm. Wipe the pan clean with paper towel.

Melt the butter in the same pan over a medium-high heat. Add the garlic, zucchini and baby spinach and cook, stirring, for 2-3 minutes or until softened. Add the drained pearl barley to the pan and stir through with the lemon zest, spring onion and remaining parsley. Season to taste with salt and pepper.