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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