For Roasted Barramundi-- Pre-heat oven to 400 degrees. Remove head from fish, clean and pat dry. Cut 6-7 small incisions in thickest part of fish. Stuff incisions with truffle slices and fresh, whole oregano leaves. Generously season fish with salt and pepper inside and out. Rub fish with white truffle oil. Fill fish cavity with rosemary and oregano. Roast fish in 400 degree oven 10-12 minutes, or until done (should be flakey and delicate). Drizzle truffle vinaigrette around fish on plate. Serve with whole roasted tomato with saffron rice and roasted Japanese eggplant
Re-garnish with fresh oregano leaves for color.
For Truffle Vinaigrette--Puree olive oil, 3 slices of black truffle, shallot, and vinegar in blender. Add S&P to taste.
