1 cup pearl barley
½ cup flat-leaf parsley leaves
½ cup mint leaves
½ cup coriander leaves
½ red onion, thinly sliced
½ cup toasted pistachios, coarsely chopped
½ cup pimento stuffed green olives
1 tbsp preserved lemon, finely chopped
1 tbsp pomegranate molasses
¼ cup olive oil
1 tsp ground cumin
1 tsp ground turmeric
1 tsp sweet paprika
1 tsp ground cinnamon
4 (about 120g each) snapper fillets
Greek yoghurt, to serve
Cook pearl barley in a large saucepan of boiling water for 30 minutes or until tender. Refresh under cold running water. Drain well.
Combine barley, parsley, mint, coriander, onion, pistachio, olives and preserved lemon in a large bowl. Drizzle with pomegranate molasses and 1 tablespoon of the oil. Toss to combine.
Meanwhile, combine remaining oil, cumin, turmeric, paprika and cinnamon in a large bowl.
Season with salt and freshly ground black pepper. Add fish fillets and turn to coat in spice mixture.
Heat a large frying pan over high heat. Add fish and cook for 2-3 minutes each side, or until golden brown and cooked through. Transfer to serving plates.
Serve with barley salad, lemon wedges, and Greek yoghurt.