Description
A comforting and hearty leek, tomato, and barley risotto topped with pan-cooked cod fillets. This nutritious dish combines the earthiness of barley and fresh herbs with tender fish, perfect for a wholesome weeknight meal.
Ingredients
Scale
Risotto
- 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
Fish
- 2 skin-on cod fillets or firm white fish fillets (approximately 150-180g each)
- 1 tsp rapeseed oil (to fry the cod)
Instructions
- Sauté 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 5-10 minutes while stirring frequently until softened. Add a splash of water if needed to prevent sticking and help the vegetables cook evenly.
- Add barley and herbs: Pour in the canned barley with its liquid. Stir in the vegetable bouillon, finely chopped sage, and thyme leaves. Simmer the mixture while stirring frequently for 3-4 minutes to combine the flavors.
- Cook the tomatoes: Add the cherry tomatoes to the pan and continue cooking for another 4-5 minutes until the tomatoes soften and start to split, stirring occasionally. Add a drop of water if necessary to maintain moisture.
- Finish the risotto: Stir the finely grated parmesan into the barley mixture until melted and well incorporated. Keep warm while preparing the fish.
- Cook the cod fillets: Heat the remaining 1 tsp rapeseed oil in a separate non-stick pan over medium heat. Place the cod fillets skin-side down and fry for 4-5 minutes until the skin is crispy and the fish is mostly cooked through. Flip the fillets carefully and cook briefly on the other side until fully cooked but still moist.
- Serve: Spoon the leek, tomato, and barley risotto into two bowls. Place the pan-cooked cod fillets on top and garnish with a few fresh thyme leaves for added aroma and presentation.
Notes
- Do not drain the barley from the can to retain its liquid, enhancing the risotto’s creaminess.
- A splash of water can be used throughout cooking to prevent sticking and help soften vegetables without adding extra oil.
- Use skin-on cod for a crispy texture; remove skin if preferred.
- Thyme and sage complement the barley’s nutty flavor but can be replaced with rosemary if unavailable.
- Serve immediately to enjoy the risotto’s creamy texture and tender fish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: British
Keywords: leek risotto, barley risotto, pan-cooked cod, healthy fish recipe, easy risotto, British cuisine
