Golden Seared Fish with Roasted Cucumber Dill Sauce, Creamy Lemon Pearl Barley, and Sautéed Asparagus

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. On a small sheet pan, toss the cucumber, shallot, and garlic cloves with 15 ml (1 tbsp) olive oil, 2 g (1/4 tsp) salt, and a pinch of black pepper. Roast for 15 minutes, until the cucumber is lightly golden and the shallot is tender.

2. 2

   While the vegetables roast, place the pearl barley in a saucepan with the hot vegetable broth or water. Bring to a boil, reduce to medium-low heat, and cook for 22 to 25 minutes, stirring occasionally, until tender and creamy. Add a little more water if needed.

3. 3

   Transfer the roasted cucumber, shallot, and garlic to a blender or food processor. Add the Greek yogurt, half of the fresh dill, 1 teaspoon of the lemon juice, half of the lemon zest, and a pinch of salt and black pepper. Blend until smooth. Keep the sauce warm.

4. 4

   When the barley is ready, stir in the butter, grated Parmesan cheese, another teaspoon of lemon juice, the remaining lemon zest, and 2 g (1/4 tsp) salt. Mix until creamy and adjust with black pepper to taste. Keep warm.

5. 5

   Pat the firm white fish fillets dry with paper towels. Season both sides with 4 g (3/4 tsp) salt and the remaining black pepper.

6. 6

   Heat 15 ml (1 tbsp) olive oil in a large skillet over medium-high heat. Sear the fillets for 3 to 4 minutes on the first side and 2 to 3 minutes on the second side, until deeply golden and just cooked through in the center. If your fillets are very thick, finish them in the oven at 220 °C / 425 °F for 3 to 4 minutes.

7. 7

   In another skillet, heat the remaining 15 ml (1 tbsp) olive oil over medium heat. Sauté the asparagus with a pinch of salt for 4 to 5 minutes, until tender but still crisp. Add the fresh parsley and toss for 30 seconds more.

8. 8

   Spoon a base of creamy lemon pearl barley onto each plate. Set a golden fish fillet on top, spoon the roasted cucumber dill sauce around it, and finish with the sautéed asparagus. Garnish with the remaining fresh dill.