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 ...
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