In a small bowl, mix together olive oil, garlic, herbs, salt, pepper, tomatoes with their juices, and white beans.
Set this mixture aside to marinate while you cook the barramundi. The longer it marinates, the more flavorful your sauce will be.
Heat a bit of olive oil in a pan over medium heat. Pat the barramundi dry, season with salt and pepper, and pan-fry each side for about 4 minutes until golden brown. Remove the fish from the pan and set it aside.
Add the tomato and white bean mixture to the skillet along with the butter. Bring to a low simmer, allowing the sauce to thicken.
If needed, add chicken broth to thin it out. Season with salt and pepper.
When the sauce is velvety and can evenly coat the back of a spoon, return the barramundi to the pan.
Spoon the sauce over the barramundi and serve. This dish pairs perfectly with a green salad and crusty bread.
Ingredients
Directions
In a small bowl, mix together olive oil, garlic, herbs, salt, pepper, tomatoes with their juices, and white beans.
Set this mixture aside to marinate while you cook the barramundi. The longer it marinates, the more flavorful your sauce will be.
Heat a bit of olive oil in a pan over medium heat. Pat the barramundi dry, season with salt and pepper, and pan-fry each side for about 4 minutes until golden brown. Remove the fish from the pan and set it aside.
Add the tomato and white bean mixture to the skillet along with the butter. Bring to a low simmer, allowing the sauce to thicken.
If needed, add chicken broth to thin it out. Season with salt and pepper.
When the sauce is velvety and can evenly coat the back of a spoon, return the barramundi to the pan.
Spoon the sauce over the barramundi and serve. This dish pairs perfectly with a green salad and crusty bread.