AUSTRALIAN BARRAMUNDI FISH FILLETS BONELESS AND SKIN-ON (2 X 140G PER PACK) | NEW
Preparation Time: 10 mins / Cook: 20 mins / Serving: 4
1 x OCEAN CATCH BARRAMUNDI FISH FILLETS BONELESS AND SKIN-ON
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. MARINATE TOMATOES & BEANS: 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. FISH: Heat a quick dash of olive oil in a pan over medium heat. Pat the fish dry, season with salt & pepper, & pan-fry on each side for about 4 minutes until golden brown. Remove from the pan & set aside.
3. SAUCE: 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. 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.