Cod with Tomato Salsa and Hull-less Barley

Ingredients

800g cod fillet
2 large tomatoes
Chives
Onion
1 tablespoon white wine vinegar
2 tablespoons extra virgin olive oil
200ml Helsekorn hull-less barley
200g green beans

Instructions

1. Finely chop the onion and mix with olive oil, vinegar, tomatoes, and chives. Let the tomato salsa sit and develop flavor while you prepare the rest.
2. Cut the cod fillet into portion-sized pieces and season with salt and pepper.
3. Bake at 200°C (390°F) for 15 minutes, or until the fish flakes easily.
4. Trim the ends off the green beans. Bring lightly salted water to a boil and cook the beans for about two minutes.
5. Remove from heat and rinse in cold water. Quickly reheat in a little oil before serving.
6. Serve with freshly cooked hull-less barley.