Roasted Sea Bass and Barley with Vegetables

In the first semi-final duel in history, Siniša and Simone competed for a ticket to the grand finale. The judges assigned them an extremely challenging task. They had to create a three-course menu for each judge and for a secret guest, who critically evaluated their dishes. For all twelve top plates, they had only 20 euros at their disposal! Siniša earned the victory, and below you can read the recipe for his main course.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 4 spoon Oil, olive

  • 1 piece Onion, raw

  • 1 piece Kohlrabi, raw

  • 250 g Barley, husked

  • 3 dl Soup base, chicken, cube

  • 2 piece Carrot, fresh

  • 1 piece Lemon, fresh, without shell

  • pieces Salt, table

  • pieces Fish, sea bass

Steps

  1. Peel the kohlrabi and onion, cut them into pieces, and sauté in two tablespoons of oil. Add the barley and pour in the stock. Replace any missing liquid with water. Cook the barley for about 30 minutes, stirring occasionally.

  2. Wash the carrot, grate it, and pour over it the lemon juice and two teaspoons of olive oil. Mix and let the carrot release its juice.

  3. Heat a little olive oil in a pan and fry the sea bass fillets, lightly seasoning them with pepper and salt. First, fry them skin-side down and be careful not to let the skin stick to the pan. Transfer the cooked fillets to a plate, and in the same pan, add the sour carrot and cook it to reduce the acidity. Add a piece of butter to the carrot.

  4. Once the barley is cooked, serve it on plates. Add the carrot and roasted fillets, and serve the prepared dish.

Nutrition Information (Per 100g)

  • Calories: 235.43 kcal
  • Fat: 7.88 g
    • Saturated Fat: 0.88 g
  • Carbohydrates: 35.88 g
    • Sugars: 1.58 g
  • Protein: 5.43 g
  • Fiber: 8.05 g