Preheat your oven to 200°C/Fan 180°C/Gas 6. Scrub the beetroot and slice them into thin wedges. Scatter the chopped beetroot into a roasting tin and toss with a pinch of salt and pepper and 1 tsp oil. Slide the beetroot into the oven and roast for 20 mins.

Meanwhile, tip the pearl barley into a small pan. Pour in 200ml boiling water and add a little salt. Bring to the boil, then reduce to a gentle simmer. Cover with a lid and cook for 20-25 mins.

Peel the garlic and finely chop it. Halve the chilli, scraping out the seeds and pith for less heat. Finely chop the chilli. Finely chop the coriander leaves and stalks. Finely chop half the rocket leaves (save the remaining rocket for later in the recipe). Slide the garlic, chilli, coriander and rocket into a bowl. Grate in the lime zest and squeeze in the juice. Pour in 1 tsp oil and add a little salt and pepper. Stir well and set aside.

When the beetroot has roasted for 20 mins, remove the roasting tin from the oven. Turn the beetroot over. Make 2 gaps and nestle in the cod fillets. Brush the cod with 1 tsp oil and a little salt and pepper. Return the tray to the oven for a further 12-15 mins, till the cod is cooked through and the beetroot tender.

While the beetroot and fish cook, chop the tomatoes into small chunks. When the barley is cooked, drain away any excess water and shake dry. Tip the barley into a large bowl. Add the chopped tomatoes, the roasted beetroot and the remaining rocket leaves. Stir well.

Spoon the barley onto plates and top with the cod fillets. Serve with the coriander salsa on the side.