Name: Leek, tomato & barley risotto with pan-cooked cod
Prep time: 10 min
Cook time: 10 min
Yield: 2
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 -

Ingredients for - Leek, tomato & barley risotto with pan-cooked cod

1. 2 tsp rapeseed oil

2. 1 large leek (315g), thinly sliced

3. 2 garlic cloves , chopped

4. 400g can barley (don't drain)

5. 2 tsp vegetable bouillon

6. 1 tsp finely chopped sage

7. 1 tbsp thyme leaves , plus a few extra to serve

8. 160g cherry tomatoes

9. 50g finely grated parmesan

10. 2 skin-on cod fillets or firm white fish fillets

How to cook deliciously - Leek, tomato & barley risotto with pan-cooked cod

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.