Grilled Lemon-Herb Cod with Barley Risotto
30min
1h
4
722
Chef's Note
For the best texture in your barley risotto, don't rush the stock absorption process. The slow addition of liquid creates that creamy consistency we love in risotto while maintaining the pleasant chew of the barley. If you're short on time, you can marinate the cod for up to 4 hours in advance to develop even more flavor.
Tags
Ingredients
32 oz cod fillets
2 cups pearl barley
6 tablespoons olive oil
4 tablespoons butter
4 medium shallots
6 cloves garlic cloves
1 cup white wine
6 cups chicken stock
1 cup parmesan cheese
2 tablespoons fresh thyme
2 tablespoons fresh rosemary
1/4 cup fresh parsley
3 whole lemons
1/2 cup heavy cream
1/2 cup pine nuts
2 teaspoons salt
1 teaspoon black pepper
4 cups baby spinach
8 slices bacon
Instructions
- 1
Prepare the herb marinade: In a bowl, combine 4 tablespoons of olive oil, juice and zest of 2 lemons, 1 tablespoon each of chopped thyme and rosemary, 3 minced garlic cloves, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- 2
Place the 32 oz of cod fillets in a shallow dish and pour the marinade over them. Cover and refrigerate for 20 minutes.
- 3
Meanwhile, heat a large pot over medium heat and cook 8 slices of bacon until crisp. Remove bacon, leaving the fat in the pot, and set aside to cool before crumbling.
- 4
In the same pot with bacon fat, add 2 tablespoons of butter and finely diced 4 shallots. Sauté for 3-4 minutes until translucent.
- 5
Add 3 minced garlic cloves and cook for another minute until fragrant.
- 6
Add 2 cups of pearl barley to the pot and stir to coat with the fat, toasting for about 2 minutes.
- 7
Pour in 1 cup of white wine and stir until mostly absorbed, about 2 minutes.
- 8
Begin adding the 6 cups of chicken stock, one cup at a time, stirring frequently and allowing each addition to be mostly absorbed before adding the next. This process will take about 40-45 minutes.
- 9
While the barley is cooking, preheat your grill to medium-high heat.
- 10
Remove the cod from the marinade and pat dry with paper towels. Brush the grill grates with 1 tablespoon of olive oil to prevent sticking.
- 11
Grill the cod for about 4-5 minutes per side, or until it flakes easily with a fork and reaches an internal temperature of 145°F.
- 12
Toast 1/2 cup of pine nuts in a dry skillet over medium heat until golden, about 3-4 minutes, stirring frequently. Set aside.
- 13
When the barley is tender but still slightly chewy, stir in 1/2 cup of heavy cream, 1 cup of grated parmesan cheese, remaining 2 tablespoons of butter, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- 14
Fold in 4 cups of baby spinach and stir until wilted.
- 15
Add the crumbled bacon, toasted pine nuts, and 2 tablespoons of fresh chopped parsley to the barley risotto. Stir to combine.
- 16
Slice the remaining lemon into wedges for serving.
- 17
To serve, divide the barley risotto among four plates, top each with a grilled cod fillet, and garnish with additional fresh herbs and a lemon wedge.
Nutrition Information (per serving)
722
54g
36g
40g
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