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.
Serves:
Ingredients
- 1 tbsp olive oil
- 1 leek, thinly sliced
- 2 cloves of garlic, minced
- 1 cup pearl barley
- 2 cups vegetable broth
- 1 cup diced tomatoes
- 1 tsp dried thyme
- Salt and pepper to taste
- 4 cod fillets
- 2 tbsp butter
- Fresh parsley, chopped (for garnish)
Instructions
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Heat olive oil in a large skillet over medium heat. Add leeks and garlic, cook until softened.
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Add barley to the skillet and cook for 2 minutes, stirring constantly.
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Pour in vegetable broth and bring to a simmer. Cover and cook for 30-35 minutes or until barley is tender.
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Stir in tomatoes, dried thyme, salt, and pepper. Cook for an additional 5 minutes.
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In a separate skillet, melt butter over medium heat. Add cod fillets and cook for 4-5 minutes per side or until cooked through.
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Serve the risotto on plates, topping each with a cod fillet. Garnish with fresh parsley.
Nutrition
- 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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