Black Cod with Barley and Red Pepper Sauce

1. In a large skillet, sweat chopped onion till translucent. Add barley and slowly add chicken stock. Cook over medium low heat, add chicken stock slowly until barley are soft. Set aside.

Prepare red pepper sauce

1. Heat oven to 200 degrees C. Place red peppers on a baking tray and roast in oven for about 45 minutes until the skins are blackened.
2. Remove from oven and put into a plastic bag to make them sweat and let the skins slip off more easily. Peel off the skins, slice the peppers open, pick out and discard all the seeds and membrane, and roughly chop the red flesh.
3. On a skillet, sweat yellow onion with butter until translucent. Add red pepper flesh and saute, add cream.
4. Pour the contents of the skillets into a blender and whizz until smooth. Adjust the seasoning (sugar, salt and pepper) to taste. Set aside.

Prepare the black cod

1. Slightly season the black cods with salt and pepper.
2. In a large skillet, add olive oil. Pan-sear both sides of the black cod till golden.
3. Serve warm with barley and red pepper sauce.