Using a can of barley makes this a great shortcut risotto, ready in just 30 minutes. It’s delicious, healthy, low-calorie and counts as two of your 5-a-day
Prep:10 mins
Serves 2
2 tsp rapeseed oil1 large leek (315g), thinly sliced2 garlic cloves, chopped400g can barley (don’t drain)2 tsp vegetable bouillon1 tsp finely chopped sage1 tbsp thyme leaves, plus a few extra to serve160g cherry tomatoes50g finely grated parmesan2 skin-on cod fillets or firm white fish fillets
STEP 1Heat 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.STEP 2Tip 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.STEP 3Meanwhile, 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.
