Snapper with warm barley, fennel and broad bean salad

Instructions

1. Cook barley in a large saucepan of boiling salted water for 20–25 minutes or until tender. Drain well. Set aside.
2. Meanwhile, place frozen broad beans in a heatproof bowl. Cover with boiling water and set aside for 3–4 minutes or until heated through. Drain. Peel and discard skins.
3. Heat half the oil in a large non-stick frying pan over medium-high heat. Add fennel and cook, stirring, for 5 minutes or until softened. Add tomatoes and barley and cook, stirring, for 2 minutes or until heated through and tomatoes have softened. Stir in spinach. Transfer to a bowl and sprinkle with feta.
4. Heat remaining oil in same frying pan over high heat. Season fish with salt and pepper. Cook, skin-side down, for 2 minutes or until skin is crisp. Turn and cook for 1–2 minutes or until cooked through. Serve fish with warm salad.