Baked cod with barlotto

Had a hankering for fish. Went to the market and found some nice fresh cod filets. Then this:

Baked cod
2 cod filets, about 6 oz. each
salt and pepper
all-purpose flour
1 egg, lightly beaten
¾ cup parmesan cheese
breadcrumbs, homemade or panko

Preheat oven to 400 degrees with a baking sheet inside.

Lightly salt and pepper the cod on both sides. Dredge in flour, shaking off excess. Coat with egg, shaking off excess. Press into bread crumbs (mixed with the parmesan) on both sides.

Put the filets on a wire rack coated with cooking spray. Lay the wire rack on the baking sheet in the oven. Bake 16 minutes.

Wednesday’s NY Times “Dining” section had some interesting recipes including two for using watercress and one for sorrel, a green I’ve never had that I can remember. Last night I made barlotto, a risotto made with barley and watercress.

The ramps of course are available for such a limited time, but, having had them – used them. The original recipe called for 1 shallot minced.

If I make this again someday I will pre-cook the barley for 30 minutes. At our altitude it took 45 minutes to cook the barlotto and even then the barley was significantly (but acceptably) al dente.

Barlotto (for 4)
4 oz. watercress, heavy stems removed
1 oz. spinach (about 1 cup)
½ cup flat parsley leaves
5 cups chicken stock
2 tbsp unsalted butter
2 ramps, white and green parts finely chopped
1 garlic clove, minced or pressed
6 oz. pearl barley (1 ½ cups)
¼ cup white wine
2 oz. parmesan cheese

Bring a large pot of salted water to a boil. Have a large bowl of ice and water ready. Blanch the watercress, spinach and parsley for 1 minute and transfer to the ice water. When cool, squeeze out excess moisture and puree in food processor with ½ cup of the stock until smooth.

Place remaining stock in a saucepan and bring to a simmer. Melt 1 tbsp butter in a wide sauté pan. Add shallots and garlic and sauté on medium heat until barely starting to brown. Add the barley, stirring until coated with butter. Add wine and boil away until evaporated. Start adding warm stock, about 2/3 cup at a time, stirring frequently and adding more as it is absorbed, until barley has plumped but is still al dente, about 30 minutes (maybe longer).

Fold in remaining butter, the watercress puree and half the cheese. Season with salt and pepper, and serve with remaining cheese, and serve with remaining cheese and a garnish of watercress sprigs on top.