Combine olive oil, garlic, basil, salt, pepper, tomatoes, and white beans in a small bowl. Set aside to marinate while cooking the fish.

Heat the olive oil in a pan over medium heat. Pat the fish dry, season with salt and pepper, and pan-fry on each side for about 4 minutes until golden brown. Remove from the pan and set aside.

Add the tomato white bean mixture to the skillet. Bring to a low simmer – the sauce should start to thicken. Add the chicken broth as needed to thin it out. Season with salt and pepper. When the sauce is velvety and loose enough to evenly coat the back of a spoon, add the fish back in. Spoon the sauce over top of the fish and serve.