Baked Atlantic Cod
Baked Atlantic Cod with Barley Risotto, White Beans and Escarole
4-6 ounces Cod filet seasoned with sea salt and fresh ground pepper and freshly chopped dill
1 cup barley
½ cup diced fine onion
½ cup diced fine celery
½ cup diced fine carrot
2 cloves of garlic chopped fine garlic
1 shallot chopped fine
½ escarole – head washed well, roughly chopped
1 cup white beans (cooked)
2 quarts chicken stock as needed
1tsp fresh thyme finely chopped
Fresh chives sliced thinly
Chive oil (optional)
Clean fish or buy pre filleted.
In a medium saucepot, sauté onions, celery, carrots, garlic, thyme, and shallots in a little olive oil for three minutes or until slightly browned.
Add barley and continue sautéing for two more minutes.
Add chicken stock two cups at time and stir continually until stock is absorbed by the barley.
Continue this process as needed until barley is cooked tender.
Add escarole and carefully fold in cooked white beans.
Season to taste with salt and pepper.
Season fish with salt, pepper and dill and bake at 350 degrees for 10 to 12 minutes.
Place 3-4 ounces of risotto on a serving plate, place cod on top and garnish with chive oil and fresh sliced chives.