Alex Luck //Hearst Owned

Crispy Cod with Pearl Barley Risotto

Name: Crispy Cod with Pearl Barley Risotto
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 4 serving(s)
Ingredients: 1 tbsp. olive oil; 1 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

Pearl barley always retains a slight chew, but you still want it to be tender.

By The GH Kitchen TeamPublished: 08 March 2021

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If you don’t have any fresh mint, then 1tsp of dried will do the trick, and you can also replace the watercress with rocket. Check to make sure your cod is sustainably sourced.

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Yields:

4 serving(s)

Prep Time:

15 mins

Cook Time:

55 mins

Total Time:

1 hr 10 mins

Cal/Serv:

444

Ingredients

1 Tbsp. olive oil
1 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

Directions

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

Per serving:

Calories: 444
Protein: 32g
Fat: 12g
Saturates: 4g
Carbs: 51g
Sugars: 4g
Fibre: 4g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time