Crispy Cod with Pearl Barley Risotto

Crispy Cod with Pearl Barley Risotto

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  • Product Information

    this light and summery dish is inspired by an Italian classic with a British twist, perfect for a change in the normal routine and healthy too. 

  • Cooking Guide

    Step 1 - Heat 1⁄2tbsp oil in a large pan over medium heat and fry onion for 5min, until softened. Stir in the pearl barley and cook, stirring, for 1min. Add the stock and some seasoning and bring to the boil. Simmer, stirring frequently, for 40-45min, until the barley is tender (it will retain a slight chew).

    Step 2 - When the risotto is nearly ready, mix the flour and some seasoning on a plate. Pat the cod loins dry with kitchen paper and coat in the flour mixture (shake off excess).

    Step 3 - Heat the butter and remaining 1⁄2tbsp oil in a large non-stick frying pan over high heat. When foaming, add the fish and cook for 3min, then turn and cook for 1min, before removing pan from heat to finish cooking.

    Step 4 - Meanwhile, stir the peas and spinach into the risotto and cook to defrost and heat through. Stir through the mint and check the seasoning.

    Step 5- Divide the risotto between 4 shallow bowls and top with the crispy cod and watercress. Serve.

  • Nutrition Data

    Ingredients -



    1 tbsp. 

    olive oil 

    onion, finely chopped

    200 g 

    pearl barley

    1 l 

    fish stock

    15 g 

    plain

    4 g 

    skinless cod loins

    25 g 

    butter

    150 g 

    frozen peas

    150 g 

    frozen leaf spinach

    small handful mint, leaves picked and sliced 

    large handful watercress 

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