2 fillets of fresh Barramundi
1 teaspoon salt
1 teaspoon black pepper
1/4 cup of white wine
1 tablespoon vegetable oil
2 teaspoons olive oil
1 can of cannelloni beans, rinsed and drained
3 shishito peppers, chopped fine
1 cup of chopped tomatoes
1 teaspoon fresh garlic
1 teaspoon chopped basil
2 teaspoons butter
Crusty Bread for dipping into the sauce
To a bowl, add the tomatoes, beans, olive oil, 1/ teaspoon of salt and 1/2 teaspoon black pepper, the shishito peppers, garlic and basil. Mix well and set aside.
Pat the fish fillets dry with paper towels. Season both sides of the fish with the remaining salt and black pepper.
Heat a skillet on the stove on medium heat. Add the vegetable oil. Sear both sides of the fish for 1-2 minutes.
Remove from the skillet and keep warm.
To the same skillet, add the bean mix and the white wine. Cover and allow this to simmer on low for 5-6 minutes. The sauce would have thickened up. Add in the butter.
Turn off the heat. Place the fish in a bowl and ladle the stew over it. Serve with a piece of crusty bread!