Prepare barley according to packet instructions.

Heat the oil in a large non-stick skillet over medium-high heat. Add garlic and fennel and cook, turning as needed, for 8 to 10 minutes, until golden brown.

Add tomatoes and dried mixed herbs and stir, until mixture starts to bubble.

Gently add the fish to the center of the skillet.

Cover the skillet and cook for 5 to 7 minutes, until the fish is opaque and just cooked through.

Divide the barley between two serving plates. Top each plate with fish and tomato fennel stew. Serve with lemon wedges.

TIP: Garnish with fresh chopped parsley if you have some available.