(recipe from Australis Website)
4 Barramundi Portions (5 oz each)
3 Tblsp Olive oil plus more for drizzling
Salt & 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 chopped
1 Tablespoon fresh Italian parsley, minced
Preheat over to 425 degrees F.
Season both sides of Barramundi potions with salt and pepper.
Drizzle a little bit of olive oil on parchment-lined baking sheet and place portions on top.
Layer slices of lemon over each portion, then scatter the rosemary and thyme sprigs on top.
Drizzle with more olive oil, then bake for 15 minutes, or until flesh has turned opaque.
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 of olive oil until combined. Season with salt and pepper to taste, then set aside.
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.