Recipe by Nicole Gaffney (ColeyCooks.com) 

Serves 4 

Ingredients:  

4 6-ounce barramundi fillets, frozen* 

3 tablespoons extra virgin olive oil, plus more for drizzling 

kosher salt and freshly cracked black pepper, to taste 

2 meyer lemons, one thinly sliced, one zested and juiced (about 3 tablespoons) 

2-3 sprigs fresh rosemary, plus 1 teaspoon, minced 

2-3 sprigs fresh thyme, plus 1 teaspoon, minced 

1 clove garlic, finely minced 

1 tablespoon fresh parsley, minced 

Directions:  

Preheat the oven to 425 degrees. Remove barramundi fillets from their packaging and run under cold tap water for a few seconds to remove the thin protective coating of ice. Use paper towels to pat each fillet very dry. 

Drizzle a little bit of olive oil on a parchment lined baking sheet and place the fillets on top. Season both sides with salt and pepper and drizzle with a bit more olive oil. Layer slices of lemon over each fillet, then scatter the rosemary and thyme sprigs on top. Drizzle with more olive oil, then bake for about 15-20 minutes, or until the flesh has turned opaque. 

While the fish is baking, make the vinaigrette. In a bowl, whisk together the meyer lemon zest, juice, garlic, minced rosemary, minced thyme, minced parsley and 3 tablespoons olive oil until combined. Season with salt and pepper to taste, then set aside. 

When the fish is done, remove the lemon slices and herbs, then use a spatula to carefully transfer each fillet to a plate. Top with a spoonful of meyer lemon vinaigrette. Serve immediately with extra vinaigrette and meyer lemon wedges on the side. 

Tips or Notes: This recipe can easily be made with fresh barramundi as well. Just be sure to cut down the baking time to about 7-10 minutes, depending on thickness.