Grilled barramundi with black barley, fennel and green pea salad

Bart Beek, essencebbqLAB, Serves 4


For the black barley

1 cup Mount Zero Organic Black Barley

4 cups water

½ tsp Mount Zero Pink Lake Salt

For the salad

1 cup cooked black barley (as above)

½ cup toasted pine nuts

1 cup cooked green peas

½ fennel bulb trimmed and sliced thin

4 radishes sliced thin

1 cup flat leaf parsley, torn

½ cup mint leaves, torn

The lemon dressing

½ cup Mount Zero Frantoio Extra Virgin Olive Oil

1 lemon, made into juice from 2 charred lemon halves (as below)

30ml white wine vinegar

15g Dijon mustard

1 garlic clove, crushed

1 tsp fine sugar

1 tbsp parsley, chopped

salt and pepper to taste

The barramundi

4 portions skin-on barramundi fillets with skin scored

4 lemon halves

30ml olive oil

Salt to taste


For the black barley

Rinse the barley with cold water. Place into a saucepan, add 4 cups of water and half a teaspoon of salt. Bring to a boil, cover with a lid and gently boil for 45 minutes or until tender to the bite. Add more water if required. Drain and set aside.

For the salad

Lightly fold all the salad ingredients together in a bowl.

The lemon dressing

Whisk together all the ingredients except for the oil and parsley. Whisk as you trickle in the olive oil, then stir in the parsley. Dress the salad generously and serve with the barramundi.

The barramundi

Place the oil into a medium heated frypan, season the barramundi and place skin side down along with the lemon halves. Crisp up the barramundi skin slowly, so it doesn’t burn before its golden brown. Turn over and cook for 1 minute or until just cooked. Keep the lemons in until well charred.

Present the barramundi with the dressed salad and charred lemon halves.

Bart Beek

Recipe Ingredients from the Mount Zero Range