Barramundi is a famous chicken seafood with basic ingredients like tomatoes and garlic. The topping is so mouthwatering and cheesy. It's perfectly served with crusty bread.
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| 12 - 16 OZ of Barramundi |
| 1 Tablespoon of olive oil |
| 2 Garlic cloves, minced |
| Fresh torn basil |
| Fresh parsley, minced |
| 4 - 6 Tomatoes, diced (about 1 1/2 cups) |
| 1 12 OZ can of white beans, rinsed and drained |
| 1/2 Cup of chicken or vegetable broth |
| 4 Tablespoons of butter |
| Generous pinch of salt |
| Freshly ground pepper |
| Parmesan cheese for topping |
1. 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. (The longer it marinates, the more delicious the sauce will be)
2. Heat a quick swish of 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.
3. 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 or vegetable 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.
RECIPE NOTE: Perfect with a green salad and crusty bread.
Recipe and photo from blogger Lindsay Ostrom of Pinch of Yum. Visit her blog for more detailed directions for this recipe.
