Leek, Tomato & Barley Risotto with Pan-Cooked Cod Recipe

Leek, Tomato & Barley Risotto with Pan-Cooked Cod Recipe

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.

Preparation: 15 minutes
Cooking: 45 minutes
Total: 60 minutes



  • 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)


  1. Heat olive oil in a large skillet over medium heat. Add leeks and garlic, cook until softened.

  2. Add barley to the skillet and cook for 2 minutes, stirring constantly.

  3. Pour in vegetable broth and bring to a simmer. Cover and cook for 30-35 minutes or until barley is tender.

  4. Stir in tomatoes, dried thyme, salt, and pepper. Cook for an additional 5 minutes.

  5. In a separate skillet, melt butter over medium heat. Add cod fillets and cook for 4-5 minutes per side or until cooked through.

  6. 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
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!