Korean Dover Sole Fillet over Pearl Barley

Korean-inspired comfort food: tender dover sole fillet paired with horseradish root and sweet corn and pearl barley, finished with tarragon and basil and a hit of allspice. 1. Pat the dover sole fillet dry and season with sea salt, allspice. 2. Heat lard in a heavy pan and roast the dover sole fillet until it develops a deep golden crust, about 23 minutes. 3. Add horseradish root and sweet corn to the pan and cook until just tender, stirring in tarragon and basil for fragrance. 4. Cook the pearl barley separately according to type until tender, then combine with the pan juices. 5. Rest briefly, taste, and adjust seasoning before serving hot.