How To Make Leek, Tomato & Barley Risotto with Pan-Cooked Cod
Cooking fish can be very tricky, especially if some are too delicate to be cooked. Well, with our fish recipes, it’ll be easy as 1-2-3. We’ve got the details on different cooking methods for the perfect fish dish.
Heat olive oil in a large skillet over medium heat. Add leeks and garlic, cook until softened.
Add barley to the skillet and cook for 2 minutes, stirring constantly.
Pour in vegetable broth and bring to a simmer. Cover and cook for 30-35 minutes or until barley is tender.
Stir in tomatoes, dried thyme, salt, and pepper. Cook for an additional 5 minutes.
In a separate skillet, melt butter over medium heat. Add cod fillets and cook for 4-5 minutes per side or until cooked through.
Serve the risotto on plates, topping each with a cod fillet. Garnish with fresh parsley.
- Calories : 389kcal
- Total Fat : 11g
- Saturated Fat : 4g
- Cholesterol : 61mg
- Sodium : 743mg
- Total Carbohydrates : 45g
- Dietary Fiber : 10g
- Sugar : 6g
- Protein : 31g
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