Preparation Steps

• In a medium bowl, combine the diced tomatoes, rinsed cannellini beans, minced garlic, torn basil, chopped parsley, salt, and pepper. Stir gently to combine. Set aside to allow the flavors to meld while you prepare the fish.
• Pat the white fish fillets dry with paper towels. Season both sides with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, carefully add the fish fillets. Cook for 3-4 minutes per side, or until golden brown and cooked through. Remove the fish from the skillet and set aside on a plate.
• Reduce the heat to medium. Add the tomato and bean mixture to the same skillet. Add the butter and stir until it melts. Let the mixture simmer gently for 5-7 minutes, allowing the sauce to thicken slightly. If the sauce becomes too thick, add a little chicken broth to reach your desired consistency. Taste and adjust seasoning with salt and pepper if needed.
• Return the cooked fish fillets to the skillet, nestling them into the sauce. Spoon some of the sauce over the fish. Continue to cook for another 1-2 minutes to heat the fish through.
• Serve immediately. Garnish with additional fresh basil or parsley and grated Parmesan cheese, if desired.