Fish with Herbs, Vegetables and Whole Grains

• pearl barley (rinsed) 1 cup
• water 3 cups
• extra-virgin olive oil (divided) 2 tbsp
• red bell pepper (sliced) 1 medium
• zucchini (sliced) 1 medium
• broccoli florets (cut into bite-sized pieces) 2 cups
• red onion (cut into wedges) 1 medium
• white fish (cod, haddock, or another firm white fish) 4 5-ounce fillets
• garlic (minced) 2 cloves
• dried oregano 1 tsp
• salt (divided, or to taste) 1/2 tsp
• black pepper (freshly ground) 1/4 tsp
• fresh parsley (chopped) 1/4 cup
• lemon juice (freshly squeezed) 1 tbsp
• lemon (cut into wedges for serving) Optional 1 medium

Let's cook

Step-by-step instructions

01

Step 1

Combine the barley and water in a medium saucepan. Bring to a boil, reduce the heat to low, cover, and simmer for 25 to 30 minutes until tender. Drain any excess water and set aside.

02

Step 2

Heat the oven to 425°F. Line a large baking sheet with parchment paper.

03

Step 3

Place the bell pepper, zucchini, broccoli, and red onion on the baking sheet. Drizzle with 1 tablespoon of the olive oil and season with half of the salt and black pepper. Toss to coat.

04

Step 4

Roast the vegetables for 15 minutes.

05

Step 5

Pat the fish fillets dry. Place them on the baking sheet among the vegetables. Rub the fish with the remaining olive oil and season with garlic, oregano, remaining salt, and black pepper.

06

Step 6

Return the baking sheet to the oven and roast for 10 to 12 minutes, until the fish flakes easily with a fork and is cooked through.

07

Step 7

Stir the lemon juice into the cooked barley and divide it among four plates.

08

Step 8

Top each plate with a fish fillet and roasted vegetables. Sprinkle with fresh parsley.

09

Step 9

Serve warm with lemon wedges if desired.

Kitchen notes