Flathead with barley and chickpeas

Flathead with barley and chickpeas
  • 0:15 Prep
  • 0:25 Cook
  • 4 Servings
  • Capable cooks

Barley and chickpeas are an unlikely support for this flathead show stopper.

Featured in
Family dinner recipes, Main recipes


  • 1 tablespoon olive oil
  • 1 large red onion, finely chopped
  • 1 cup pearl barley
  • 3 cups hot chicken stock
  • 1 red capsicum, char-grilled, peeled, seeded, finely sliced
  • 2 zucchini, trimmed, finely chopped
  • 400g can chickpeas, drained, rinsed
  • 8 small flathead fillets
  • Baby rocket leaves, to serve


  • Step 1
    Heat half the oil in a large saucepan on medium. Saute onion for 2-3 minutes, until tender. Add barley and cook for 2 minutes, until toasted.
  • Step 2
    Add hot stock, one ladle at a time, stirring after each addition, until stock absorbed. Repeat until all stock has been used and barley is cooked until just tender (about 25-30 minutes, adding capsicum and zucchini with the last ladle).
  • Step 3
    Stir chickpeas through. Cook for a further 2 minutes, stirring continually.
  • Step 4
    Meanwhile, heat remaining oil in a large frying pan on high. Cook fish for 2-3 minutes each side until cooked to taste. Serve barley and chickpeas topped with fish and rocket.

  • Author: (N/A)
  • Image credit: (N/A)
  • Publication: Coles

Source: taste.com.au


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