Recipe by Nicole Gaffney (ColeyCooks.com) 

Serves 4 

Prep Time: 10 minutes 

Cook Time: 35 minutes  

Ingredients:  

4 6-ounce barramundi fillets, skin on or off, frozen* 

3 tablespoons extra virgin olive oil, plus more for drizzling 

kosher salt and freshly cracked black pepper, to taste 

3 oranges 

4 sprigs fresh rosemary, plus 2 teaspoons minced 

1 medium shallot, minced 

1 tablespoon Dijon mustard 

Directions:  

Preheat the oven to 275 degrees F. 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. 

Slice one orange into thin rounds. Drizzle a little bit of olive oil a baking sheet, then scatter the orange slices and rosemary sprigs all around. Place the barramundi fillets on top, then drizzle with a bit more olive oil and season both sides with salt and pepper. Bake for about 30-40 minutes, or until the flesh is opaque throughout (total time will depend on thickness). 

While the fish roasts, make the vinaigrette. Combine the shallots, Dijon mustard, minced rosemary, salt and pepper in a bowl. Use a microplane grater to finely zest one orange, then add it to the bowl along with the juice from the remaining two oranges (about 1/3 cup). Slowly stream in 3 tablespoons of olive oil and whisk until emulsified.  

When the fish is done, use a spatula to carefully transfer each fillet to a plate, along with a few of the orange slices and rosemary sprigs for garnish (optional). Spoon the orange vinaigrette over top and serve immediately with extra vinaigrette 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 18-25 minutes, depending on thickness.