Sea Bass with Tomato, Aubergine and Pearl Barley

Ingredients

• 3 tablespoons olive oil
• 1 garlic clove, crushed with a little sea salt
• Sea salt and black pepper
• 1 aubergine, cut into 2–3cm cubes
• 200g cherry tomatoes
• 2 sea bass fillets, about 160g each
• 30g pine nuts, toasted
• Small handful of parsley leaves, finely chopped
• Juice of ½ lemon, to serve
• 1 tablespoon olive oil
• ½ onion, thinly sliced
• 75g pearl barley, rinsed
• 375ml hot vegetable stock