For the risotto, wash pearl barley in a sieve and drain. Peel and finely dice the shallots. Heat butter in a pot and sauté shallots. Add the pearl barley and steam for about 1 minute.
Pour on wine, almost let it boil down. Add hot broth, bay leaf and clove. Simmer at low heat for about 25 minutes (the barley should still have a slight bite), stirring frequently.
For the pesto, roast pine nuts in a pan without fat until golden brown, let them cool down. Wash the basil and shake dry. Pluck off the leaves. Peel garlic and chop roughly. Grate the Parmesan finely.
Puree 30 g parmesan, pine nuts, basil and approx. 10 tbsp. oil with a hand blender. Season to taste with salt and pepper.
Rinse fish fillets cold, dab dry and season with salt and pepper. Heat 2 tablespoons of oil in a large frying pan, fry the fish in it over high heat on the skin side for 3-4 minutes. Turn and fry over medium heat for about 1 minute.
Stir the rest of the parmesan into the risotto, season with salt and pepper. Arrange fish fillets and risotto with pesto.