Step 1

1 Cook the barley Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salter water; cover and heat to boiling on high. Once boiling, add the barley to the pot. Cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

Step 2

2 Prepare the ingredients & marinate the feta Meanwhile, wash and dry the fresh produce. Halve and peel the onion; cut into 1/2-inch-wide wedges, keeping the layers intact. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Halve the tomatoes. Roughly chop the olives. Halve the lemon crosswise. Thinly slice one half into rounds. Squeeze the juice of the remaining half into a medium bowl, straining out the seeds. To the bowl of lemon juice, add the oregano, a drizzle of olive oil, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper; whisk to thoroughly combine. Add the cheese (crumbling before adding) and stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.

Step 3

3 Roast the fish & vegetables Place the onion wedges and sliced pepper in a baking dish. Drizzle with olive oil and season with salt and pepper; toss to coat and arrange in an even layer. Pat the fish dry with paper towels; season with salt and pepper on both sides. Place on top of the seasoned vegetables, skin side down. Evenly top the fish with the sliced lemon. Roast 12 to 17 minutes, or until the vegetables are tender when pierced with a fork and the fish is cooked through.* Remove from the oven. *An instant-read thermometer should register 145°F.

Step 4

4 Finish & serve your dish Meanwhile, to the bowl of marinated feta, add the halved tomatoes and chopped olives; stir to combine. Taste, then season with salt and pepper if desired. To the pot of cooked barley, add the romesco sauce; stir to combine. Taste, then season with salt and pepper if desired. Serve the dressed barley topped with the roasted fish and vegetables. Top the fish with the finished feta. Serve the roasted lemon slices on the side. Enjoy!

Step 5

1 Cook the barley Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salter water; cover and heat to boiling on high. Once boiling, add the barley to the pot. Cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

Step 6

2 Prepare the ingredients & marinate the feta Meanwhile, wash and dry the fresh produce. Halve and peel the onion; cut into 1/2-inch-wide wedges, keeping the layers intact. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Halve the tomatoes. Roughly chop the olives. Halve the lemon crosswise. Thinly slice one half into rounds. Squeeze the juice of the remaining half into a medium bowl, straining out the seeds. To the bowl of lemon juice, add the oregano, a drizzle of olive oil, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper; whisk to thoroughly combine. Add the cheese (crumbling before adding) and stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.

Step 7

3 Roast the fish & vegetables Place the onion wedges and sliced pepper in a baking dish. Drizzle with olive oil and season with salt and pepper; toss to coat and arrange in an even layer. Pat the fish dry with paper towels; season with salt and pepper on both sides. Place on top of the seasoned vegetables, skin side down. Evenly top the fish with the sliced lemon. Roast 12 to 17 minutes, or until the vegetables are tender when pierced with a fork and the fish is cooked through.* Remove from the oven. *An instant-read thermometer should register 145°F.

Step 8

4 Finish & serve your dish Meanwhile, to the bowl of marinated feta, add the halved tomatoes and chopped olives; stir to combine. Taste, then season with salt and pepper if desired. To the pot of cooked barley, add the romesco sauce; stir to combine. Taste, then season with salt and pepper if desired. Serve the dressed barley topped with the roasted fish and vegetables. Top the fish with the finished feta. Serve the roasted lemon slices on the side. Enjoy!