Pear, Leek & Gruyere Turnovers
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Leek tomato barley risotto with pan cooked cod
Ingredients
- 2 tsp rapeseed oil
- 1 large leek (315g), thinly sliced
- 2 garlic cloves, chopped
- 400g can barley (don't drain)
- 2 tsp vegetable bouillon
- 1 tsp finely chopped sage
- 1 tbsp thyme leaves, plus a few extra to serve
- 160g cherry tomatoes
- 50g finely grated parmesan
- 2 skin-on cod fillets or firm white fish fillets
Instructions
Leek, tomato & barley risotto with pan-cooked cod serves 8 original recipe by BBC Good Food.
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