Leek, Tomato & Barley Risotto with Pan-Cooked Cod Recipe

Introduction

This leek, tomato, and barley risotto is a comforting and nutritious twist on a classic dish. Paired with pan-cooked cod, it makes for a satisfying meal that’s both flavorful and easy to prepare. Perfect for a weeknight dinner that feels special.

Ingredients

• 2 tsp rapeseed oil
• 1 large leek (315g), thinly sliced
• 2 garlic cloves, chopped
• 400g can barley (do not drain)
• 2 tsp vegetable bouillon
• 1 tsp finely chopped sage
• 1 tbsp thyme leaves, plus a few extra to serve
• 160g cherry tomatoes
• 50g finely grated parmesan
• 2 skin-on cod fillets or firm white fish fillets

Instructions

1. Step 1: Heat 1 teaspoon of rapeseed oil in a non-stick pan over medium heat. Add the sliced leek and chopped garlic, frying for 5 to 10 minutes while stirring frequently until softened. Add a splash of water if the mixture starts to stick or dry out.
2. Step 2: Tip in the barley with its liquid from the can. Stir in the vegetable bouillon, chopped sage, and 1 tablespoon of thyme leaves. Simmer gently, stirring frequently for 3 to 4 minutes.
3. Step 3: Add the cherry tomatoes and cook for another 4 to 5 minutes until they soften and begin to split. If the mixture looks too dry, add a little water to keep it moist. Stir in the grated parmesan until melted and combined.
4. Step 4: Meanwhile, heat the remaining 1 teaspoon of rapeseed oil in a separate non-stick pan over medium heat. Place the cod fillets skin-side down and cook for 4 to 5 minutes until the skin is crispy and the fish is cooked about three-quarters of the way through.
5. Step 5: Flip the cod fillets over and cook briefly on the other side for about 1 to 2 minutes until fully cooked.
6. Step 6: Spoon the barley risotto into two bowls and top each with a cod fillet. Garnish with a few extra thyme leaves if desired and serve immediately.

Tips & Variations

• Use fresh herbs for the best flavor, and feel free to swap sage and thyme for rosemary or parsley.
• For a creamier texture, add a splash of cream or a knob of butter at the end of cooking the risotto.
• If you prefer, replace cod with another firm white fish like haddock or pollock.
• To add a bit of heat, sprinkle with chili flakes just before serving.

Storage

Store any leftover risotto and fish separately in airtight containers in the refrigerator for up to 2 days. Reheat the risotto gently in a pan with a splash of water or stock to loosen it, and warm the fish carefully in a low oven or microwave to avoid overcooking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pearl barley instead of canned barley?

Yes, you can use pearl barley, but it will need to be soaked or pre-cooked longer than canned barley. Adjust cooking times accordingly and use fresh stock or water as needed.

What if I don’t have vegetable bouillon?

You can substitute the vegetable bouillon with a small amount of salt and some herbs or a splash of vegetable stock to add flavor.

Leek, Tomato & Barley Risotto with Pan-Cooked Cod Recipe

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★★★★★

4.5 from 76 reviews

• Author: Jake
• Total Time: 30 minutes
• Yield: 2 servings 1x

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Description

A wholesome and flavorful leek, tomato, and barley risotto topped with pan-cooked cod fillets. This dish combines tender barley cooked with fragrant herbs and juicy tomatoes, complemented by delicately pan-fried cod for a nutritious and satisfying meal.

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Ingredients

Scale 1x2x3x

Risotto

• 2 tsp rapeseed oil
• 1 large leek (315g), thinly sliced
• 2 garlic cloves, chopped
• 400g can barley (do not drain)
• 2 tsp vegetable bouillon
• 1 tsp finely chopped sage
• 1 tbsp thyme leaves, plus a few extra to serve
• 160g cherry tomatoes
• 50g finely grated parmesan

Fish

• 2 skin-on cod fillets or firm white fish fillets (about 150-180g each)

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Instructions

1. Prepare the leek and garlic: Heat 1 tsp of rapeseed oil in a non-stick pan over medium heat. Add the thinly sliced leek and chopped garlic, frying for 5 to 10 minutes while stirring frequently. Add a splash of water if necessary to prevent sticking and help soften the vegetables.
2. Add barley and herbs: Add the barley with its liquid to the pan. Stir in the vegetable bouillon, finely chopped sage, and thyme leaves. Let the mixture simmer, stirring frequently, for 3 to 4 minutes to let the flavors meld and the barley to cook further.
3. Add cherry tomatoes: Stir in the cherry tomatoes and continue cooking for an additional 4 to 5 minutes until they soften and start to split, adding a little water if the mixture becomes too dry. This will create a rich, flavorful risotto base.
4. Finish the risotto: Remove the pan from heat and stir in the grated parmesan cheese to add creaminess and depth of flavor.
5. Cook the cod: While the risotto cooks, heat the remaining 1 tsp of rapeseed oil in another non-stick pan over medium heat. Place the skin-on cod fillets in the pan skin-side down and cook for 4 to 5 minutes until the skin is crisp and the fish is mostly cooked through. Flip the fillets over and cook briefly on the other side to finish cooking.
6. Serve: Spoon the barley risotto into two bowls. Top each serving with a cooked cod fillet and garnish with a few extra thyme leaves if desired.

Notes

• You can substitute cod with any firm white fish such as haddock or pollock.
• Adding a splash of water when cooking the leek and tomatoes helps prevent sticking and ensures the ingredients soften properly.
• The barley used is canned, so it requires less cooking time than dried barley.
• This dish can be made dairy-free by omitting the parmesan or using a vegan cheese alternative.
• Ensure the cod skin is crispy by not moving the fillets too soon after placing them skin-side down in the pan.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Frying
• Cuisine: British

Keywords: barley risotto, cod fillet, leek recipe, healthy dinner, pan-cooked fish, tomato risotto, quick risotto