- 2 cod fillets
- 1 onion
- 2 shallots
- 2 celery sticks
- 1 courgette
- 150g pearl barley
- 1 vegetable stock cube
- 50g peppery salad mix
- A handful of flat leaf parsley
- 1 lemon
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 450ml boiling water
- Medium pan with a lid
- Measuring jug
- Foil
- Baking dish
- 1.
Heat your oven to 200°C/Fan 180°C/Gas 6. Peel the onion and dice it. Peel and slice the shallots. Trim and slice the celery.
- 2.
Warm 1 tbsp olive oil in a pan. Add the onion, shallots and celery. Season with salt and pepper. Cook over a low heat for 5 mins till soft and golden. Stir now and then. Dice the courgette. Stir it into the onion with the pearl barley. Let everything sweat for a few mins.
- 3.
Crumble the vegetable stock cube in a measuring jug. Add 450ml boiling water and stir to dissolve it.
- 4.
Add the stock to the pan. Cover and simmer, stirring occasionally, for around 25 mins till the stock is absorbed.
- 5.
When the risotto has cooked for 10 mins, place the cod on a square of foil in a baking dish. Season with salt and pepper. Drizzle with ½ tbsp olive oil. Bake for 15 mins till just cooked. It will be white and flake easily when pressed with a fork.
- 6.
Meanwhile, put the salad leaves in a bowl. Add ½ tbsp olive oil and some salt and pepper. Toss to mix. Finely chop the parsley leaves and stalks. Stir most of them into the risotto. Season to taste.
- 7.
Divide the risotto between 2 warm bowls. Top with the baked cod, its juices and the rest of the parsley. Serve with the salad and lemon wedges for squeezing.
- 8.