Fill and boil your kettle. Squeeze the juice from half the lemon into a large mixing bowl. Add 1 tbsp olive oil and a pinch of salt and pepper and whisk together to make a dressing. Peel and finely slice the red onion and fold it into to the dressing. Set aside to lightly ‘pickle’ the red onion, taking the raw edge off it.

Fill a small pan with hot water from the kettle. Tip in the pearl barley, bring to the boil then turn the heat down to medium-low. Simmer the barley for 20 mins till it’s tender but still a little chewy.

While the barley simmers, peel and finely chop the garlic. Halve the chilli, scoop out the seeds and pith if you prefer less heat, and finely chop the chilli. Pick the mint leaves and finely slice them. Add everything the bowl with the onion and gently stir it all in.

Trim the courgettes, then use a vegetable peeler to shave ribbons off them, peeling down to the core. When you get to the seeded core, finely slice it. Add the courgette to the mixing bowl, but don’t stir it in. Top with the rocket and set aside.

Preheat your grill to high. Line a baking tray with foil. Lay the plaice fillets on the tray, skin-side up. Slide under the grill for 6-8 mins till the skin is crispy and the plaice is cooked through – it will flake easily when pressed with a fork.

When the barley is ready, drain it and divide it between 2 warm plates. Stir the courgette and rocket into the onion and dressing, then divide between the plates. Top with a plaice fillet each and serve with the remaining lemon half, sliced into wedges for squeezing.