Yields2 Servings
 1 tbsp olive oil
 2 cloves garlic, minced
 Fresh torn basil and fresh minced parsley
  Salt and pepper to taste
 2–3 tomatoes
 1/2 12-ounce can white beans
 6–8 ounces barramundi
  1/4 cup chicken or vegetable broth
 2 tbsp butter
 Cheese for topping
1

In a small bowl, mix together olive oil, garlic, herbs, salt, pepper, tomatoes with their juices, and white beans.

2

Set this mixture aside to marinate while you cook the barramundi. The longer it marinates, the more flavorful your sauce will be.

3

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.

4

Add the tomato and white bean mixture to the skillet along with the butter. Bring to a low simmer, allowing the sauce to thicken.

5

If needed, add chicken broth to thin it out. Season with salt and pepper.

6

When the sauce is velvety and can evenly coat the back of a spoon, return the barramundi to the pan.

7

Spoon the sauce over the barramundi and serve. This dish pairs perfectly with a green salad and crusty bread.

Ingredients

 1 tbsp olive oil
 2 cloves garlic, minced
 Fresh torn basil and fresh minced parsley
  Salt and pepper to taste
 2–3 tomatoes
 1/2 12-ounce can white beans
 6–8 ounces barramundi
  1/4 cup chicken or vegetable broth
 2 tbsp butter
 Cheese for topping

Directions

1

In a small bowl, mix together olive oil, garlic, herbs, salt, pepper, tomatoes with their juices, and white beans.

2

Set this mixture aside to marinate while you cook the barramundi. The longer it marinates, the more flavorful your sauce will be.

3

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.

4

Add the tomato and white bean mixture to the skillet along with the butter. Bring to a low simmer, allowing the sauce to thicken.

5

If needed, add chicken broth to thin it out. Season with salt and pepper.

6

When the sauce is velvety and can evenly coat the back of a spoon, return the barramundi to the pan.

7

Spoon the sauce over the barramundi and serve. This dish pairs perfectly with a green salad and crusty bread.

Basil Garlic Barramundi with Tomato Butter Sauce