Strain and rinse cannellini beans. Place sun-dried tomatoes in a small bowl, cover with water, and let soak for at least 5 minutes or until softened. Once softened, roughly chop sun-dried tomatoes (discard soaking liquid). Roughly chop artichoke hearts. Remove and discard any thick center stems from chard and roughly chop leaves into bite-size pieces. Zest half the lemon with a microplane (or on the small holes of a box grater) over a second small bowl. Quarter lemon.

Pat barramundi fillets dry with paper towels. Season with half the Italian seasoning, salt, and pepper. Heat a drizzle of cooking oil in a medium nonstick pan over medium-high heat. Add barramundi to hot pan, skin sides down. Sear 4-5 minutes on each side, or until fully cooked. Remove from heat. Transfer to a plate and carefully wipe out pan.

Heat a drizzle of olive oil in a large sauté pan over medium-high heat. Add cannellini beans to hot pan. Cook 3-4 minutes, or until warmed through, stirring occasionally. Add sun-dried tomatoes, artichoke hearts, and chard. Season with garlic powder, remaining Italian seasoning, salt, and pepper. Cook 1-2 minutes, or until chard is wilted, stirring occasionally. Remove from heat.

Return pan used for barramundi to stovetop over low heat. Add 1 tablespoon butter (or 2 tablespoons butter for 4 servings) to pan. Stir until melted. Add juice from 1-2 lemon wedges (or 2-4 wedges for 4) and a pinch of lemon zest (two pinches for 4). Stir to combine. Cook 1 minute, or until bubbly. Season with salt and pepper to taste.

Divide white beans and veggies between plates. Serve barramundi alongside. Spoon lemon butter sauce over barramundi. Drizzle white beans and veggies with basil pesto with Parmesan. Serve with remaining lemon wedges on the side. Enjoy!