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
Method
- STEP 1
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.
- STEP 2
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.
- STEP 3
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.