Barley with Sea Bass

Ingredients

• 2 shallots
• 80 ml olive oil
• 250 g pearl barley
• 1 l vegetable broth
• 2 handfuls parsley
• 4 sea bass fillets (about 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
• ground pepper

Instructions

1. 1.

   Peel the shallots and finely dice them. Sauté in 2 tbsp hot oil until translucent. Rinse the barley under cold water and add it to the pan. Pour in a little broth and simmer for about 30 minutes (or as directed on the package), adding more liquid and stirring occasionally.

2. 2.

   Rinse the parsley, shake off excess water, and blend with 3-4 tbsp olive oil in a blender until smooth.

3. 3.

   Pat the sea bass fillets dry. Crush salt, peppercorns, allspice berries, and dried chili pepper together in a mortar. Rub the fish with lemon juice and the spice mixture. Smash the garlic cloves. Heat the remaining oil in a pan and sear the fillets over medium heat for 2-3 minutes on each side, adding garlic and dill while turning. Reduce heat and let the fish cook until translucent.

4. 4.

   Stir the blended parsley into the barley risotto and season with salt and pepper to taste. Plate the dish with the sea bass fillets on top and garnish with additional garlic and dill if desired.