Roasted Barramundi with Meyer Lemon Vinaigrette

Cook time:
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,
Recipes Where to Buy
Light and Lean

Roasted Barramundi with
Meyer Lemon Vinaigrette

  • 20m prep
  • 20m cook
  • Serves 4
  • RECIPE CREATED BY
    Nicole Gaffney

  • Pairs With White Wine

  • Perfect for Weekends

  • Perfect for Guests

Ingredients

4 6 The Better Fish® Barramundi Skinless Fillets
frozen
3 tablespoons extra virgin olive oil
plus more for drizzling
kosher salt
2 meyer lemon
one thinly sliced, one zested and juiced
2 sprigs rosemary
plus 1 teaspoon, minced
2 sprigs fresh thyme
plus 1 teaspoon, minced
1 garlic clove
finely minced
1 tablespoon parsley
minced
Servings

Nutrition per serving

Calories 182.72kcal 9%
Fat 11.69 17%
Carbs 3.39 1%
Sugars 0.74 1%
Protein 16.62 33%
Sodium 221mg 11%
Fiber 1.06 4%

* Percent Daily Values based on a 2,000 calorie diet. View all nutrients

Nutrition per serving

Amount per serving

Calories 182.72kcal 9%
Fat 11.69 17%
Saturated Fat 1.94 10%
Monounsaturated Fat 7.81 781%
Polyunsaturated Fat 1.16 116%
Carbs 3.39 1%
Fiber 1.06 4%
Sugars 0.74 1%
Protein 16.62 33%
Cholesterol 42.53mg 14%
Sodium 221mg 11%
Calcium 21.79mg 3%
Magnesium 4.55mg 1%
Potassium 338.81mg 10%

% Daily Value*

Iron 0.43mg 3%
Zinc 0.05mg 1%
Phosphorus 7.52mg 1%
Vitamin A 35mkg 4%
Thiamin B1 0.01mg 1%
Riboflavin B2 0.01mg 1%
Niacin B3 0.06mg 0%
Vitamin B6 0.04mg 3%
Folic Acid B9 5.55mkg 3%
Vitamin B12 0mkg 0%
Vitamin C 17.53mg 22%
Vitamin D 7.65mkg 153%
Vitamin E 1.59mg 13%
Vitamin K 22.23mkg 30%

* Percent Daily Values based on a 2,000 calorie diet.

Health score

High
Medium
Low
8.6 /10

Health score

Health Scores are calculated on a 1-10 scale based on nutrient density and USDA recommendations for a healthy diet. A higher Health Score means healthier food. The value based on impact of more than 28 nutrients, here are the main ones:

Nutrients with positive impact

Fiber 1.06   4% DV
Protein 16.62   33% DV
Calcium 21.79mg   3% DV
Magnesium 4.55mg   1% DV
Potassium 338.81mg   10% DV
Iron 0.43mg   3% DV
Vitamin A 35mkg   4% DV
Vitamin C 17.53mg   22% DV

Nutrients with negative impact

Saturated Fat 1.94   10% DV
Carbs 3.39   1% DV
Sugars 0.74   1% DV
Cholesterol 42.53mg   14% DV
Sodium 221mg   11% DV

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!

Instructions

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.
Suggested sides
  • Cheesy Baked
    Potato
  • Roasted Brussel
    Sprouts
  • Cream of
    Broccoli Soup
CHEF TIP

Tuck thin parts of the fish under thicker areas to ensure even roasting.

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.

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