Leek, tomato & barley risotto with pan-cooked cod

• rapeseed oil↗2 tsp tsp
• large leek↗1

  (315g), thinly sliced

• garlic cloves↗2

  chopped

• can barley↗400g g

  (don't drain)

• vegetable bouillon↗2 tsp tsp
• finely chopped sage1 tsp tsp
• thyme leaves↗1 tbsp tbsp

  plus a few extra to serve

• cherry tomatoes↗160g g
• finely grated parmesan50g g
• skin-on cod fillets↗2

  or firm white fish fillets

Step-by-step instructions

1. 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.

2. 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.

3. 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.