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This dish was unbelievably delicious! Not a drop left after soaking up all the goodness from the bowl with some fresh crusty bread. Another repeat recipe, this one goes to the front of the cookbook!
chelle
In This Post
- Jump To Recipe
- Why I Love This Recipe
- Visual Walk-Through of the Recipe
- Video
- Frequently Asked Questions
- Ratings
Let’s All Start Cooking More Barramundi.
Basil and garlic. Just close your eyes and breathe deep. Isn’t it the best? It’s aromatherapy, food style.
Now listen – a tomato-butter sauce situation bubbling gently on the stove, and yes, thanks for asking, it is as absolutely luscious as it sounds x10. You should know that it’s also studded with white beans a quick pinch of grated parmesan, and served atop tender, flaky, flavorful barramundi (THE ULTIMATE SUSTAINABLE AND TASTY WHITE FISH WHICH WE LOVE).
Wows. These are seriously exciting food times.
I’ve really loved cooking with and learning more about Barramundi (more on that below) and this has been just the perfect entry into using it more.
I hope you love this as much as me!
All About Barramundi
I am the kind of person who knows they want to buy more sustainable fish, but doesn’t always know how to do that.
Which is why now I’m going to tell you how to buy sustainable, delicious fish that will give you the stars in your eyes thing without making you drive to the special-seafood-people store halfway across town, or study a chart, or generally be anything more than a regular person who loves food.
Barramundi is an Asian sea bass. They are diadromous fish (fun new word!) which means they can occupy all types of water (saltwater and fresh too).
It’s a white fish that’s mild in taste, has a buttery flavor, and a firm texture. All those things combined make it perfect for someone new to eating fish, or someone who usually doesn’t like fish. Which is why I love this recipe for any fish novices finding themselves here!
It’s also a super healthy and sustainable fish choice! Seriously, it’s just really awesome in every way.
Find out more about Barramundi here!
How To Enjoy This Barramundi Recipe
Fresh tomatoes, spicy garlic, delicate green basil, and that pan-fried white fish / barramundi served with the white bean tomato butter sauce that is literally my favorite sauce texture ever. It’s like a tomato butter GRAVY and it is divine.
You could serve this in a bowl, like I do with 99% of the foods in my life, or you could get fancy and serve it with a green salad and a little bread. The bread? This sauce? The sopping action that would ensue? You would become your own best friend. You would win the hearts of millions. You would probably actually bring about world peace.
The end.
Frequently Asked Questions About This Recipe
Seabass, snapper, or cod would work here too!
I use just typical roma tomatoes, but something like cherry tomatoes would work too.
Chickpeas would be another great option!
This would be really good over a grain like quinoa or couscous, or even over some angel hair pasta (similar vibes to this). For sides, I’d recommend some roasted asparagus or a green salad, and some fresh bread.
Use dairy-free plant butter, and skip the parmesan!
Garlic Basil Barramundi Skillet with Tomato Butter Sauce
- Total Time: 30 minutes
- Yield: 3–4, depending on how much fish you use 1x
- Diet: Gluten Free
Description
Garlic Basil Barramundi Skillet with Tomato Butter Sauce! SO YUMMY and super easy, with basic ingredients like garlic, basil, tomatoes, white beans, Parmesan, and white fish. Perfect with a green salad and crusty bread.
Ingredients
- 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
- 12–16 ounces barramundi (or your favorite white fish), thawed
- 1/2 cup chicken or vegetable broth
- 4 tablespoons butter
- Parmesan cheese for topping
Instructions
- MARINATE TOMATOES AND BEANS: 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 (although the longer they marinate, the yummier your sauce will be).
- FISH: Heat a quick swish of olive 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.
- SAUCE: 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 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. Goes perfectly with a green salad and crusty bread.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Keywords: white fish recipe, barramundi recipe, how to use barramundi, what is barramundi, tomato and basil
One More Thing!
This recipe is part of our collection of best healthy gluten-free recipes. Check it out!
Woooowwww, simple but so tasty! This’ll be on rotation.
I made this and loved it so much. Tonight I’m making it again but with tilapia. Thanks for sharing. I’m always looking for new ways to cook fish.
Delicious and something different! Was a big refreshing hit for my partner and I. I added some mushrooms and onion too !
This is an easy and absolutely delicious meal!!! Thank you! This will definitely be in my rotation!
This was so delicious and easy! Reminder us of the type of dish you’d get at a Caribbean resort.
Ok so I am going to come forward first and admit I completely jacked up this recipe. I did a google search for dinner ideas based on what was aging in the fridge, and this popped up. I had most of what’s required, and I am blessed with a very undiscerning palette, so figured what the heck. Also, I don’t measure largely because I’m lazy and I didn’t have all the ingredients anyway, so no point. Anyway, game on. Extra garlic because yum. No beans but had some lentils that were accidentally boiled to a paste. In you go. No chicken stock but some beef, so… yeah. Very earthy. Or something. Long story short it was friggin delicious and the wife loved it too despite, so I imagine if I did it right, it would be amazeballs. Will do again!
Looks good! What do you serve on the side?
Love this recipe! It is a quick and easy mid-week entree. I don’t always have all the necessary ingredients on hand so will sub sun-dried tomatoes and some tomato sauce or paste for fresh tomatoes. If I have the specified amount of fresh tomatoes I still like to add the sun-dried tomatoes as it adds that extra layer of flavor. My husband loves this too which is an added bonus. I have substituted tilapia with great success.
This recipe is an ABSOLUTE gem. I use the Branzino filets from Trader Joe’s frozen section. I took a risk and made it for the first time while hosting friends a few months ago (I wasn’t too worried because it’s Pinch of Yum) and since then have made it several times!
I’ve had this one in rotation for 3 years now, and it is a family favorite! It works well with other fish, and also is good with dried basil as well as fresh. Most of the time, I reduce the butter, replacing it with more olive oil. It’s not quite as good without the butter (what is?), but for those who are steering clear of butter, this recipe still works!
I made this last night and OH MY! I will be making it again. Actually,I think I found a bean recipe for a side, as I will make this without the fish. It was so delicious and came together so quickly. We enjoyed a green side salad and some good crusty sourdough bread. Perfect!
Every time I make this I’m amazed at how simple and delicious it is. Hubby likes to soak up the sauce with rice, while I like it with crusty bread. Thanks for the recipe!
outstanding, one of our favorite fish meals, goes great with sourdough bread and a salad!
I don’t know if I used unripe tomatoes or if I didn’t put in enough herbs… but this was just not tasty 🙁
One of my wife’s favorite dishes. I’ve been making it for years and I am making it tonight. Thank you for sharing this incredibly flavorful, rich tasting, but light, dish.
Hi Lindsay!
Made this recipe tonight for dinner with barramundi. I used butter beans.
Absolutely delicious and hubbie loved it.
X Nicole – Sydney, Australia
I have been making this recipe for YEARS. I come back to it time and time again. It is so simple and SO GOOD!
The recipes look so delicious.
Well I’m lucky enough to live in Australia and barramundi is my favourite fish. I got some fresh wild caught at the market today, I wasn’t sure how this sauce would pair with the barra but OMG it was awesome. I wanted crispy skin on my barra so I served mine on top of the sauce, omitted the parmesan and had it with crispy roasted potatoes, delicious 😋
My husband and I made this and it was sooo good!
We don’t get barramundi very often in these parts but I scored some today. This recipe was a great find because, fortuitously, I also had some half decent winter tomatoes and a hank of basil that wanted to play. It was great and my wife loved it. The only addition I made was a generous sprinkle of smoked paprika which I recommend. Thanks for the inspiration.
Glad you enjoyed it, Dave!
I don’t have fresh tomatoes, and actually, don’t have access to good, ripe tomatoes at this time of year. I want to make this recipe, and hope that a can of fire roasted tomatoes will suffice. First time cooking Barramundi, and I hope it won’t be the last.
This looks so good! I’m going to try it tomorrow. Thanks!
Made this for dinner tonight. It was sooooo yummy. I expected the kids to complain (they always do on fish night). But they LOVED it. I subbed Chick peas for white beans (it’s what I had in the cupboard) and it turned it delicious
Good! My fresh basil is done for the season, but oregano, thyme, rosemary and marjoram are still going strong so I added some of each to the parsley. In a winter dish I can see using some dried herbs with fresh parsley and canned diced tomatoes. Forgot to top with Parm!!