• 140g Sea Bass Sea Bass, baked
• 120g pearl barley Pearl Barley, boiled
• 80g asparagus Asparagus
• 80g butternut squash Butternut Squash, roasted
• 20g lemon juice Lemon Juice
• 5g olive oil Olive Oil
• 6g garlic Garlic
• fresh parsley, thyme & black pepper
• lemon wedge

1. 1

   Prep everything first: wash and trim the asparagus and butternut squash, then measure out the sauce ingredients.

2. 2

   Simmer the pearl barley for 25-30 minutes until plump and chewy, then drain.

3. 3

   Score the sea bass skin, season and pan-fry skin-side down for 3-4 minutes, then flip for 1 minute.

4. 4

   Toss the protein in lemon juice, olive oil, garlic and herbs before cooking, and squeeze over more lemon to finish.

5. 5

   Meanwhile, steam or stir-fry the asparagus and butternut squash for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: pearl barley first, then the veg and sea bass, spooning over any remaining sauce. Finish with the lemon wedge.

Tap ingredients and steps to tick them off as you cook.