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Halibut Wrapped in Prosciutto di Parma® on Barley Risotto



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4 (6 oz. ea.) halibut fillets
1 tsp. ground black pepper
3 tbsp. prepared pesto
2 oz. thinly sliced Prosciutto di Parma®
2 tbsp. olive oil, divided
1/4 cup minced shallots
8 oz. barley
1 qt. chicken broth
12 oz. fennel bulb, cored, diced
10 oz. Frozen artichoke hearts, thawed and cut in halves
1/2 cup diced roasted red bell pepper
2 tbsp. butter
1/4 cup grated Parmigiano Reggiano®
2 tbsp. chopped basil


  1. 1
    Preheat oven to 400°F. Lightly season halibut with black pepper; brush with pesto. Wrap each with a slice of Prosciutto di Parma®.
  2. 2
    Meanwhile, in a skillet, over medium heat, heat 1 tbsp. of the oil. Add shallots; sauté until tender, about 3 minutes. Add barley; stir until well coated. Over low heat, add 1 cup of the broth; stir until absorbed; repeat with remaining broth until barley is tender, about 35 minutes.
  3. 3
    On a baking sheet, arrange fillets. Bake until barely cooked in the center, 8 to 10 minutes.
  4. 4
    In another skillet, over high heat, heat the remaining 1 tbsp. oil.
  5. 5
    Add fennel, artichokes and roasted pepper; sauté until fennel is tender, about 7 minutes. Stir vegetables into prepared barley. Stir in butter, Parmigiano Reggiano® and basil.
  6. 6
    Serve fillets on Barley Risotto; garnish with fried basil leaves and julienned lemon zest, if desired.


Rick Tramanto, Chef/Owner, Tru, Chicago, Illinois

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cuisines European, Italian
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