How to cook barramundi

Ingredients

1 tablespoon olive oil

2 cloves garlic, minced

Fresh torn basil and fresh minced parsley

Salt & freshly cracked pepper

4-6 tomatoes, diced (about 1½ cups)

1 12-ounce can of white beans, rinsed and drained

12-16 ounces Australis Barramundi, thawed

½ cup chicken or vegetable broth

4 tablespoons butter

Parmesan cheese for topping

“Fresh tomatoes, spicy garlic, delicate green basil, and that pan-fried white fish served with the white bean tomato butter sauce that is literally my favorite sauce texture ever. It’s like a tomato butter GRAVY and it is divine.” Recipe and photos are courtesy of Lindsay from Pinch of Yum.

Marinate Tomatoes and Beans:

Combine olive oil, garlic, herbs, salt, pepper, tomatoes and their juices, and white beans in a small bowl. Set aside to marinate while cooking the fish (although the longer they marinate, the yummier your sauce will be).

Fish:

Heat a quick swish of olive oil in a pan over medium heat. Pat the fish dry, season with salt and pepper, and pan-fry on each side for about 4 minutes until golden brown. Remove from the pan and set aside.

Sauce:

Add the tomato white bean mixture to the skillet and add the butter. Bring to a low simmer. The sauce should start to thicken. Add the chicken broth as needed to thin it out. Season with salt and pepper. When the sauce is velvety and loose enough to evenly coat the back of a spoon, add the fish back in. Spoon the sauce over top of the fish and serve. Goes perfectly with a green salad and crusty bread.