- Rinse barley in cold water using a sieve and drain well.
- In a large saucepan, sauté shallot in 7.5 mL (½ tbsp.) of olive oil for 1 minute. Add barley and sauté for another 2 minutes.
- Add broth and bring to a boil. Reduce heat to low and season with salt and pepper.
- Cover and cook for about 25 minutes or until barley is tender and liquid is absorbed.
- In the meantime, preheat oven to 200°C (400°F).
- In a small bowl, combine zest and juice of half the lemon, thyme, and remaining olive oil.
- Line a cooking sheet with parchment paper, including the edges, and place fish, skin-side down. Season with salt and pepper and pour marinade over the fish.
- Bake for 15 minutes or until fish flakes away easily with a fork.
- Steam cook broccoli florets.
- Serve fish with barley and broccoli.
- Garnish with fresh parsley and serve with remaining lemon cut into wedges.
VARIATION: Swap trout for salmon.
Fish is a nutritional powerhouse. It’s recommended to eat it 2 or 3 times per week. Kids don’t like fish? It sometimes takes a little perseverance to get them to accept new foods! This recipe is also an excellent source of Vitamin C.
Recipe translated from the book Les menus solution famille by Isabelle Huot and Nathalie Régimbal.