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Heat a large nonstick skillet over medium-high heat. Add 1 Tablespoon of the olive oil to the pan. Sprinkle the barramundi filets with salt and pepper.
Add the barramundi to pan and cook about 4 minutes on each side, until it flakes easily with a fork. Remove the barramundi from pan and keep warm.
Add remaining Tablespoon of oil to pan. Add cherry tomatoes and sauté for 3 minutes. Add the garlic and saute for an additional minute. Next, add the balsamic vinegar and cook for 1 more minute or until tomatoes begin to burst. Remove the pan from the heat and stir in half of the basil. Season with salt and pepper.
Serve tomato mixture on top of the barramundi and garnish with additional basil.