How To Prepare Basil Garlic Barramundi With Tomato Butter Sauce?

Product(s):
Ocean Catch Barramundi Fish Fillets Boneless and Skin-On

Australian Barramundi Fish Fillets Boneless Skin-On

Australian Barramundi Fish Fillets Boneless Skin-On | Buy 9 Get 1 Free

• 4 barramundi fillets
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• fresh torn basil and fresh minced parsley
• generous pinch of salt, freshly cracked pepper
• 4–6 tomatoes, diced (about 1 1/2 cups)
• 1 12-ounce can white beans, rinsed and drained
• 1/2 cup chicken or vegetable broth
• 4 tablespoons butter
• Parmesan cheese for topping

1. Combine olive oil, garlic, herbs, salt, pepper, tomatoes & their juices & white beans in a small bowl. Set aside to marinate while cooking the fish.
2. Heat a quick dash of olive oil in a pan over medium heat.
3. Pat the fish dry, season with salt & pepper
4. Pan-fry on each side for about 4 minutes until golden brown. Remove from the pan & set aside.
5. Add the tomato white bean mixture to the skillet & 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 & pepper.
6. When the sauce is velvety & loose enough to evenly coat the back of a spoon, add the fish back in. Spoon the sauce over top of the fish & serve. Goes perfectly with a green salad & crusty bread.