Achieve impossibly succulent texture with hints of herb and citrus in every bite. Slow roasting fish may sound a bit strange, but hear us out. Instead of drying the fish out, this technique actually prevents the delicious oils in the barramundi from burning up, leaving the meat tender, aromatic, and moist. What’s even better is being able to roast directly from a frozen state! Not convinced? Just try it and discover the magic for yourself. —Coley @ Coley Cooks
4 - 6 ounces
barramundi fillets, skin on or off, frozen*
extra virgin olive oil, plus more for drizzling
Kosher salt and freshly cracked black pepper, to taste
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 on 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.
Note: 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.