Baked Snapper With Barley Stuffing. The perfect dish when you need to bring a plate to an occasion this festive season!
1.7kg whole snapper, cleaned, skinned and with two fillets removed
1 tbsp olive oil
1 cup pearl barley
¼ cup pinenuts, toasted
1 small red onion, finely chopped
1 preserved lemon, flesh removed, rind thinly sliced
1 tbsp salted baby capers, rinsed, drained
100g marinated feta, coarsely crumbled
½ cup mint leaves
½ cup flat-leaf parsley leaves
1 tbsp extra virgin olive oil
2 tbsp lemon juice
Preheat oven to 200°C. To make barley stuffing, cook pearl barley in a saucepan of boiling water. Reduce heat to medium-low, simmer for 25 minutes or until tender. Refresh under cold, running water. Drain well.
Combine barley, pinenuts, onion, preserved lemon, capers, feta, mint and parsley in a large bowl. Gently toss to combine.
Pat snapper dry with a paper towel; season. Place snapper fillet on a baking tray, cover thickly with barley mixture.
Top with the remaining fillet.
Tie at 3cm intervals with kitchen string. Drizzle snapper with oil and lemon juice.
Bake for 15 minutes or until cooked through when tested with a fork. Arrange on a large platter and serve immediately.