3 tablespoonsExtra virgin olive oil, plus more for drizzling
Kosher salt and freshly cracked black pepper, to taste
2Meyer lemons, one thinly sliced, one zested and juiced (about 3 tablespoons)
2-3Sprigs fresh rosemary, plus 1 teaspoon, minced
2-3Sprigs fresh thyme, plus 1 teaspoon, minced
1Clove garlic, finely minced
1 tablespoonFresh parsley, minced
A simple but delicious recipe for any time of the year.
This take on a traditional favorite among French dressings is an easy way to add brightness that complements the naturally buttery flavor this unique type of fish. Roasted Barramundi with Meyer Lemon Vinaigrette is a go-to supper sure to delight your guests!
Step 1 Preheat the oven to 425 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. It’s ok for the meat to still be frozen. Use paper towels to pat each fillet very dry.
Step 2 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.
Step 3 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.
Step 4 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.
Notes Yes, you can bake the barramundi fillets straight from its frozen state! How convenient is that? 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.
Tuck thin parts of the fish under thicker areas to ensure even roasting.