← All recipes

🍽️ Monkfish on Pearl Barley with Parsley Oil

494 kcal · 30 min · 4 servings

Ingredients

• 2 shallots
• 80 ml olive oil
• 250 g pearl barley
• 1 l vegetable broth
• 2 handfuls parsley
• 4 monkfish fillets (approx. 150 g each)
• 1 tsp coarse sea salt
• 0.5 tsp peppercorns
• 2 allspice berries
• 0.5 dried chili pepper
• 2 tbsp lemon juice
• 4 fresh garlic cloves
• 1 sprig dill
• salt
• pepper (from the mill)

Instructions

1. 1. Peel the shallots and dice them finely.
2. 2. Heat two tablespoons of oil in a pan.
3. 3. Sauté the shallots until they are soft and translucent.
4. 4. Rinse the pearl barley (small, hulled barley grains) under cold water.
5. 5. Add the pearl barley to the pan with the shallots.
6. 6. Pour in some broth.
7. 7. Let the pearl barley simmer for about 30 minutes.
8. 8. Add more liquid as needed and stir frequently to prevent sticking.
9. 9. Rinse the parsley and shake off excess water.
10. 10. Place the parsley in a blender with three to four tablespoons of oil.
11. 11. Blend the mixture until you have a smooth, green oil.
12. 12. Rinse the fish fillets and pat them dry with a paper towel.
13. 13. Crush the salt, pepper, pimento (spicy berries), and chili in a mortar until finely ground.
14. 14. Drizzle the fish with some lemon juice.
15. 15. Rub the spice mix all over the fish.
16. 16. Lightly crush the garlic cloves.
17. 17. Heat the remaining oil in a pan.
18. 18. Sear the fish fillets over medium heat for 2 to 3 minutes.
19. 19. Add the garlic and dill and toss briefly.
20. 20. Flip the fish.
21. 21. Let it cook through over low heat until done.
22. 22. Stir the parsley oil into the pearl barley.
23. 23. Season the pearl barley with salt and pepper to taste.
24. 24. Plate the fish on top of the barley.
25. 25. Garnish with garlic and dill if desired.

Nutrition per serving

• kcal: 494
• Protein: 30 g · Fett/Fat: 20 g · Carbs: 48 g