Roasted Cod and Barley Caesar Salad

Steps

1. Bring most of the water to a boil in a pot, keeping back about 2 tablespoons for the dressing; add the barley and simmer covered for 30 to 35 minutes until tender, then drain any extra liquid and spread the barley on a plate to cool.
2. While the barley cooks, heat the oven to 425°F (220°C) and line a sheet pan with parchment.
3. Toss the zucchini and red bell pepper with two-thirds of the olive oil, half the oregano, half the salt and half the black pepper; spread on the sheet pan and roast 12 minutes.
4. Pat the cod fillets dry and rub them with the remaining third of the olive oil, the remaining oregano, the remaining salt and the remaining black pepper.
5. Nestle the cod fillets among the vegetables on the sheet pan and roast 10 to 12 minutes more, until the cod flakes easily and reaches 145°F (63°C); rest a few minutes, then break the cod into large flakes.
6. Make the dressing: whisk the Greek yogurt, Parmesan, lemon juice, garlic and capers with the reserved water until creamy.
7. In a large bowl, toss the romaine and cooled barley with half the dressing.
8. Divide among 4 plates, top with the roasted zucchini and bell pepper and the flaked cod, spoon over the remaining half of the dressing, and finish with the basil.