Leek, tomato & barley risotto with pan-cooked cod

Ingredients

2 tsp rapeseed oil
1 large leek (315g), thinly sliced
2 garlic cloves, chopped
400g can barley (don’t 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

Tip
Sign up to our Healthy Diet Plan

This recipe is part of our free Healthy Diet Plan. Sign up today and we’ll send you seven days of triple-tested, nutritionally-optimised recipes, plus expert tips to help you look and feel your very best!
Method

Heat 1 tsp oil in a non-stick pan and fry the leek and garlic for 5-10 mins, stirring frequently until softened, adding a splash of water to help it cook if you need to.

Tip in the barley with its liquid, then stir in the bouillon, sage and thyme. Simmer, stirring frequently for 3-4 mins. Add the tomatoes and cook about 4-5 mins more until they soften and start to split, adding a drop more water if necessary. Stir in the parmesan.

Meanwhile, heat the remaining oil in a non-stick pan and fry the cod, skin-side down, for 4-5 mins. Flip the fillets over to cook briefly on the other side. Spoon the risotto into two bowls. Serve the cod on top with a few thyme leaves, if you like.

0 Shares

Quinoa, goat’s cheese & peach salad

Puy lentil salad with soy beans, sugar snap peas & broccoli