Pan-fried sea bass on a bed of pearl barley

The sweetness of the dried fruit, the crunch of the nuts, the chewiness of the pearl barley… all these textures make a great combo with this Mediterranean fish. Try the Preca sisters’ recipe. 

Pan-fried sea bass on a bed of pearl barley

Serves 1


  • 2 fillets of sea bass
  • 1 cup flour
  • Salt and pepper
  • 1 cup pearl barley
  • ¼ cups extra virgin oil
  • 3 tbsp fresh basil, chopped
  • 1 clove garlic, minced
  • Salt and pepper
  • 2 medium tomatoes, diced
  • 1 cucumber, cut in half lengthwise, then sliced into strips
  • 1 cup dried fruit and nuts
  • 4 spring onions, thinly sliced


  1. Cook the pearl barely by simmering in salted water for 25 mins. Drain and set aside.
  2. Add the tomatoes, chopped fruit and nuts, cucumber and spring onions to the barley.
  3. Season with salt, pepper and olive oil and toss to coat. Set aside until ready to serve.
  4. Season the flour with salt and pepper.
  5. Dust the fillets of sea-bass in flour and pan fry until golden on both sides.
  6. Serve the sea bass fillets on a bed of barley salad.

This recipe first appeared on Gourmet Today TV, aired on TVM on 11 March, 2017. 

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