INGREDIENTS

• 2 (7 THALASSES) headless redfish
• 400g tomato con casseur (keep 3 tbsp aside)
• 1 white onion, finely chopped
• 2 cloves of garlic, mashed
• 25ml (3 tbsp) extra virgin olive oil, plus a little extra for the fish
• 20g tomato paste
• 300g medium barley
• 80ml white wine
• 1 tsp thyme plus a little extra for the fish
• 1 bay leaf (optional)
• 2 tablespoons finely chopped parsley
• 400 to 500ml hot vegetable stock
• Salt and pepper to taste
• Some water for the fish

METHOD

Defrost the redfish, remove the scales, cut the bones around the perimeter and place them in a pyrex.
In a bowl, mix well three tablespoons of tomato con casseur (of the total quantity) with a pinch of thyme, a little olive oil, a little water, salt and pepper.
Pour the tomato mixture over the fish and bake in a preheated oven at 180 degrees on the resistance for about 25 minutes.
Meanwhile, heat a non-stick pan over medium heat and add olive oil, onion and garlic.
Stir constantly until the onion is translucent and then add the tomato paste. Rub the tomato paste into the base of the pan for 1 minute and add the orzo, thyme and bay leaf.
Stir for a few minutes until the barley is glossy and add white wine.
Allow the alcohol to evaporate and add the tomato and parsley. Stir, remove the fish from the oven and add the orzo to the pyrex, taking care not to cover the fish.
Add the hot vegetable stock, season with salt and pepper and stir the orzo lightly.
Return the dish to the oven and bake for an additional 30 to 35 minutes or until the barley is cooked and the liquid is absorbed. Check the food occasionally to see if you need to add a little more hot vegetable stock or water.
Remove from the oven and serve.

Recipe by food blogger Eugenia Trousa (@letstreatouselves.gr)