Slow Roasted Barramundi with Rosemary and Orange
Ingredients
- 4 - 6 ounces barramundi fillets, skin on or off, frozen*
- 3 tablespoons extra virgin olive oil, plus more for drizzling
- Kosher salt and freshly cracked black pepper, to taste
- 3 oranges
- 4 sprigs fresh rosemary, plus 2 teaspoons minced
- 1 medium shallot, minced
- 1 tablespoon Dijon mustard
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