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Clover Fresh milk Fish & Fennel with Pearl Barley Tabouleh

resh milk Fish & Fennel with Pearl Barley Tabouleh

Clover Fresh milk Fish & Fennel with Pearl Barley Tabouleh

For the fish
1 onion, sliced
1 fennel bulb, sliced
½ c Clover Fresh milk
x2 fish fillets (mackerel/angel fish)
Fresh dill
Squeeze of fresh lemon
Heat oil in a pan over a medium heat. Fry the onions and fennel for a few minutes, until browned. Add the milk and stir in some dill. Add the fish fillets and allow the fillets to cook. Season with salt and pepper and remove from the heat. Stir in the lemon juice. 
For the Pearl Barley Tabouleh
2 cups cooked pearl barley
1 celery stick, chopped
Few sprigs fresh mint
Flat leaf parsley, roughly chopped
Pomegranate seeds
1 spring onion, chopped
Toasted almond flakes
Zest and juice of 1 lemon
Salt and pepper
Place the cooked pearl barley into a bwol and toss together with all the ingredients. Season well with salt and pepper. 
Serve the creamy fish and fennel with the Pearl Barley Tabouleh. 
Heat oil 

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