Last night's dinner...

So things have been pretty hectic lately. The BF and I haven't had much time together - get up early, get home late and go to bed. But we've been able to fit a few healthy and delicious meals in!

Baked Whiting with barley, asparagus and Broccolini Salad:

(Serves Two for dinner with left over salad!)

Shopping Bag:

3 fillets King George Whiting
3 lemons
Fresh herbs eg. basil, mint, sage, parsley, chives
Barley
Bunch Asparagus
Bunch Broccolini
Punnet Cherry tomatoes
1/2 a block feta (your favorite kind)
Flour
1 Egg
Olive Oil
S&P
70g pine nuts toasted
2 shallots minced and sauteed.
1 Roma tomato roughly chopped

Salad.

Prepare I and a 1/2 cups barley in 4 cups of water. Bring to the boil and simmer gently for 1/2 an hour. Stirring occasionally. The barley should be slightly chewy and still firm when done. Strain and spread over a large plate to cool.

Combine the lemon zest and juice with 1/3 cup olive oil, 2 tsp sugar and s&p. Stir- Add sugar if too sour or more salt and pepper if too sweet. Pour 1/2 of mixture over barley as well as 1/2 toasted pine nuts. Mix well.

Steam broccolini and asparagus for 5 minutes - or until just cooked through. Freshen in cold water.

To plate up, spoon 3/4 cup barley mixture onto each plate, top with asparagus, broccolini, halved cherry tomatoes, crumbled feta, pine nuts and a little more dressing.

Fish:

In a large bowl combine minced herbs with egg. Using your hands, coat fish in egg mixture thoroughly.

Coat each fillet of fish with flour.
Place in baking tray (layering is fine) and top with tomato and shallots and a little olive oil.

Bake at 210 for 25 minutes or until cooked through.

Serve up alongside salad and enjoy!

Yummy! Seriously yummy... the tartness of the salad compliments the fresh herb crust of the fish perfectly.