Baked Barramundi with garlic basil tomato butter
3 tablespoons Olive oil, divided
4 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried parsley
½ teaspoon Kosher salt
½ teaspoon fresh ground black pepper
1 28 oz. can diced tomatoes
1 14.5 oz. can white beans, rinsed and drained
4 Barramundi filets, thawed
½ cup chicken broth
4 tablespoons butter
Parmesan cheese, grated, for topping
Combine 2 tablespoons olive oil, garlic, herbs, salt, pepper, tomatoes and their juices, and white beans in a medium bowl. Cover with plastic wrap and refrigerate.
Lay out 4 large pieces of aluminum foil. Spray each with some cooking spray. Lay each filet on foil. Season with salt, pepper,and garlic powder, then top with a couple dollops of butter. Seal each filet completely. Place on a baking sheet and bake in a preheated 375-degree oven for 20-25 minutes. Remove from oven. Keep warm.
To a large pot, add the tomato white bean mixture and add 4 tablespoons butter. Bring to a slow simmer over medium heat, the sauce should start to thicken. Add the chicken broth as needed to thin it out. Season with salt and pepper. Cook until the sauce is velvety and loose enough to evenly coat the back of a spoon.
When ready to serve, remove fish from foil pouch to a plate and spoon some of the sauce over the top. Top with a little grated Parmesan cheese. Serve.