Mustard-Crusted Snapper with Tomato and Mint Barley

Preheat oven to 400°F. Line a baking tray with foil and lightly spray with olive oil spray.

In a small bowl, stir together the mustards, cumin, and honey. Rinse fish and pat dry. Spoon mustard coating on both sides of fish and place on prepared baking tray.

For fish fillets 1 1/2 inches thick, bake 20 minutes. Place fish on individual plates and pour pan juices over the top. Sprinkle with pepper.

Bring water to a boil and stir in barley. When water returns to a boil, reduce the heat to medium, cover, and simmer 10 minutes. Drain and set aside.

Heat 1 teaspoon oil in a nonstick skillet and sauté onion until transparent and golden, about 10 minutes. Add tomatoes and sauté 2 minutes.

Add barley, mint, and remaining oil. Toss well. Add salt and pepper and serve.