Start the pot barley in salted water, allowing 25 to 30 minutes.

Sprinkle the zander with lemon juice and half the olive oil, season with salt, pepper and thyme and bake at 180 C (350 F) for 20 to 25 minutes.

Halve the Brussels sprouts, season them, drizzle with the remaining olive oil and roast them cut side down for the last 8 minutes of the fish's time.

Stir the turmeric into the cooked groats.

Saute the chopped garlic in hot ghee for under a minute, add the coconut milk, lemon juice, salt, pepper and nutmeg and simmer gently until the sauce reduces and thickens.

Take the sauce off the heat and stir in the chopped dill and basil.

Plate the groats, lay the fish on top, add the sprouts, pour the sauce over and sprinkle with nigella.