1 Medium onion (minced)
2 cloves Garlic (minced)
2 tbsp Olive oil
1 tbsp Dried basil
1 tbsp Dried oregano
1/4 cup White wine
1 lb Peeled diced tomatoes (canned or fresh)
2 tbsp Cornstarch (mixed with 1/4 cup cold water)
Non-stick cooking spray
Salt and white pepper
Preheat oven to 350 degrees.
Thaw fillets if frozen (about 20 min. under cold water) and pat dry. Sauté onion and garlic in olive oil until onion is translucent. Add white wine, basil and oregano. Simmer for 1 minute.
Add diced tomatoes with juice. Simmer for 2 to 3 minutes, season to taste with salt and white pepper. Stir in cornstarch mixture to thicken to preferred consistency.
Place fillets on lightly greased baking pan. Cover with tomato mixture. Bake at 350° about 10 -15 minutes, or until barramundi flakes easily.
Serves 8. Serving size = one 4 oz. fillet. Recipe is flexible and less fish can be used.