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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- Finish the risotto: Remove the pan from heat and stir in the grated parmesan cheese to add creaminess and depth of flavor.
- 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.
- 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
