INGREDIENTS:4 6-ounce halibut fillets
1 tsp. ground black pepper
3 Tbsp. prepared pesto
2 oz. thinly sliced Prosciutto di Parma
2 Tbsp. olive oil, divided
¼ cup minced shallots
8 ounces barley
1 quart chicken broth
12 oz. (2 ¼ cups) fennel bulb, cored, diced
1 10-ounce package frozen artichoke hearts, thawed and cut in halves
½ cup diced roasted red bell pepper
2 Tbsp. butter
¼ cup grated Parmigiano-Reggiano
2 Tbsp. chopped basil DIRECTIONS:Preheat oven to 400°F. Lightly season halibut with black pepper; brush with pesto. Wrap each with a slice of Prosciutto di Parma. Meanwhile, in a skillet over medium heat, heat 1 Tbsp. of the oil. Add shallots; saute until tender, about 3 minutes. Add barley; stir until well coated. Over low heat, add 2 cup of the broth; stir until absorbed; repeat with remaining broth until barley is tender, about 35 minutes. On a baking sheet, arrange fillets. Bake until barely cooked in the center, 8 to 10 minutes. In another skillet, over high heat, heat the remaining 1 Tbsp. oil. Add fennel, artichokes and roasted pepper; saute until fennel is tender, about 7 minutes. Stir vegetables into prepared barley. Stir in butter, Parmigiano-Reggiano and basil. Serve fillets on Barley Risotto. Garnish with fried basil leaves and julienned lemon zest, if desired. SERVINGS:4 servings From:Rich Tramanto, Tru, Chicago PHOTO CREDIT:Photo Credit: PROSCIUTTO DI PARMA®