Ingredients

• 1 tablespoon olive oil
• 2 cloves of garlic, minced
• 4-6 tomatoes, diced (approximately 1 ½ cups)
• 1 – 12-ounce can of white beans, rinsed and drained
• 12-16 ounces of barramundi or your favorite whitefish (make sure it’s thawed)
• ½ cup of vegetable or chicken broth
• 4 tablespoons butter
• Parmesan cheese
• Fresh parsley
• Fresh basil
• Salt and pepper to taste

Instructions

Marinate tomatoes and beans:

1. Combine olive oil, garlic, fresh herbs, salt, pepper, tomatoes and its juices, and white beans into a bowl. Allow to marinate while cooking your fish
2. Heat olive oil in a pan over medium heat
3. Pat your fish dry and season with salt and pepper
4. Pan-fry on each side for about 4 minutes until it is golden brown
5. Remove from the pan

Make your sauce:

1. Add tomato and white bean mixture to your skillet and add butter
2. Bring to a low simmer, which allows your sauce to thicken
3. Add broth as needed to thin it out
4. Add salt and pepper to taste
5. When you feel that the sauce is loose enough to coat the back of a spoon, add your fish back in