Paperbark Barramundi with Native Citrus

Paperbark Barramundi with Native Citrus

Paperbark Barramundi with Native Citrus

Paperbark Barramundi with Native Citrus

Paperbark Barramundi with Native Citrus

Course Main Course

Ingredients
  

  • 2.5 kg whole barramundi, gutted, scaled and cleaned
  • 4 sheets of paperbark*
  • 1 1/2 tbsp (30ml) olive oil
  • 3 tbsp (1/4 cup) lemon myrtle powder
  • salt and freshly ground black pepper
  • 4 spring onions, ends trimmed
  • 4 cm piece of fresh ginger, roughly chopped
  • 1 lemon, sliced
  • fresh garden herbs to serve

Instructions
 

  • Preheat oven to 180°C, fan-forced.
  • Lay out your cleaned and separated paperbark, overlapping, onto an oventray which has been loosely covered with foil (ensure the foil is large enough to wrap the fish into a large package). If you prefer, you can usekitchen string to tie up the bark instead of using foil.
  • With a sharp knife, make 4 incisions along each side of the fish, this allows flavours to penetrate the flesh.
  • Rub each side of the fish with olive oil, lemon myrtle and season to tastewith salt and pepper. Place the fish onto the bed of paperbark and stuffthe cavity with spring onions, ginger and sliced lemon before wrapping upin paperbark and securing with foil or kitchen string. Ensure the fishis completely encased to lock in all flavours and moisture.
  • Place the fish into the oven and bake for 1 1/2 hours, or until cookedthrough to an internal core temperature of 65°C.**
  • Serve warm with fresh garden herbs.
Keyword Paperbark Barramundi with Native Citrus, winning appliances
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