Name: Leek, Tomato & Barley Risotto with Pan-Cooked Cod Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: British
Ingredients: 2 tsp rapeseed oil; 1 large leek (315g), thinly sliced; 2 garlic cloves, chopped; 400g can barley (with liquid); 2 tsp vegetable bouillon; 1 tsp finely chopped sage; 1 tbsp thyme leaves, plus extra to serve; 160g cherry tomatoes; 50g finely grated parmesan; 2 skin-on cod fillets or firm white fish fillets (approximately 150-180g each); 1 tsp rapeseed oil (to fry the cod)

Introduction

This leek, tomato, and barley risotto with pan-cooked cod is a hearty, flavorful dish that brings together wholesome ingredients with ease. Creamy barley replaces traditional rice, offering a nutty texture, while tender cod adds a satisfying protein finish. Perfect for a comforting weeknight dinner.

The dish shows a white plate with a creamy base mixed with pieces of light green vegetables and small, soft grains, most likely rice or barley. On top of this creamy mixture, bright red whole cherry tomatoes are scattered, adding pops of color. In the center, there is a thick, golden-brown piece of cooked fish with a slightly crispy skin, garnished with small green herb leaves. A fork with a brown handle is placed on the left side of the plate, partially resting on the food. The plate sits on a yellow cloth, and the background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Heat 1 teaspoon of rapeseed oil in a non-stick pan over medium heat. Add the sliced leek and chopped garlic, then cook for 5 to 10 minutes, stirring frequently until softened. Add a splash of water if the mixture starts to stick.

Step 2: Add the canned barley with its liquid to the pan. Stir in the vegetable bouillon, chopped sage, and thyme leaves. Simmer the mixture, stirring often, for 3 to 4 minutes.

Step 3: Add the cherry tomatoes and cook for another 4 to 5 minutes until they soften and begin to split. Add a drop of water if needed to prevent sticking.

Step 4: Stir in the grated parmesan cheese and remove the risotto from heat.

Step 5: While the risotto is cooking, heat the remaining teaspoon of rapeseed oil in a separate non-stick pan over medium heat. Place the cod fillets skin-side down and fry for 4 to 5 minutes until the skin is crisp and the fish is nearly cooked through.

Step 6: Flip the cod fillets and cook briefly on the other side to finish cooking through.

Step 7: Spoon the risotto evenly into two bowls, top each with a piece of pan-cooked cod, and garnish with a few extra thyme leaves if you like. Serve immediately.

Tips & Variations

For a vegetarian version, omit the cod and add roasted mushrooms or grilled halloumi instead.

If you prefer a creamier risotto, stir in a splash of cream or a knob of butter with the parmesan.

Using fresh herbs enhances the flavor, but dried sage and thyme work well in a pinch.

To ensure crispy cod skin, dry the fillets thoroughly before frying and don’t move them until the skin releases easily from the pan.

Storage

Store any leftover risotto and cooked cod 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. Reheat the cod in a hot oven or under a grill briefly to keep the skin crisp. Avoid microwaving the fish to maintain texture.

FAQs

Can I use fresh barley instead of canned?

Yes, but fresh barley will require longer cooking time and additional liquid. Soak the barley overnight and cook it separately before adding to the risotto base.

What can I substitute if I don’t have rapeseed oil?

Vegetable oil, olive oil, or sunflower oil can be used instead of rapeseed oil without affecting the flavor much.