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.
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.
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.