Pesto Halibut in Vegetable Stew

My dad and I modified this recipe from Cuisine at Home for christmas eve dinner. I think I'd make a couple more changes, reflected in the recipe below. if you try it, you'll have to tell me how they work. It was so delicious that even my one year old niece was eating the vegetables out of the broth! It takes a little prep-time for the fish - it has to sit for four hours with the pesto on top. Serve with bread to sop up the good juices.

serves 4

Ingredients:

for the fish:
1 lb halibut fillet
3 tbsp pesto (I really like the jar of pesto from trader joes)
1/4 cup dried fine bread crumbs (panko is best)
1/4 cup grated parmasan
1 cup dry white wine
1 cup water

for the stew:
1 cup barley, cooked until just tender.
1 cup chopped asparagus, lightly steamed
3 tbsp olive oil
1/2 cup chopped shallots (or leeks)
3 cloves garlic, finely chopped
2 zucchini, thinly sliced
2 yellow squash, thinly sliced
3/4 cup roasted red peppers, thinly sliced (I recommend roasted but not marinated)
1/4 cup sliced kalamata olives
half lemon thinly sliced.
6 cups water
2 vegetable bouillon cubes

Directions:

Cut the fish into four pieces. Place skin side down in a glass roasting pan. Mix together the pesto, bread crumbs, and parmesan. Spread on top of fish. Let sit for four hours in refrigerator.

Once fish has sat, preheat the oven to 400.

While oven heats up prepare the stew. Heat oil in large pan on medium high heat. Saute shallots and garlic until shallots go clear. Add zucchini and yellow squash and saute for 5 minutes. Add asparagus and peppers, saute for 2 more minutes. Add water, bouillon, and barley. Simmer for 10 minutes. Add lemon and olives and simmer for 5 more minutes.

Once oven is up to temperature, add wine and water to the pan with the fish. Bake for 5-8 minutes, until fish easily flakes.

To serve, ladle vegetable stew into bowls and place fish in center.