Strain and rinse cannellini beans. Place sun-dried tomatoes in a small bowl and cover with water. Let soak at least 5 minutes, or until softened, then roughly chop (discard soaking liquid). Roughly chop artichoke hearts. Remove and discard any thick center stems from chard, then roughly chop leaves into bite-size pieces. Zest 1/2 of the lemon (or 1 for 4 servings) into a small bowl and quarter the lemon.

Pat 2 (5 oz) 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 and transfer to a plate. 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 and 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 for 4 servings) to pan. Stir until melted. Add juice from 1-2 lemon wedges (or 2-4 wedges for 4 servings) and a pinch of lemon zest (two pinches for 4 servings). 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!