Ingredients
- 2.5kg 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
- 4cm piece of fresh ginger, roughly chopped
- 1 lemon, sliced
- fresh garden herbs to serve
Serves/Makes: 6
Preparation Time: 15 mins
Cooking Time: 90 mins
Method
1. Preheat oven to 180°C, fan-forced.
2. Lay out your cleaned and separated paperbark, overlapping, onto an oven tray 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 use kitchen string to tie up the bark instead of using foil.
3. With a sharp knife, make 4 incisions along each side of the fish, this allows flavours to penetrate the flesh.
4. Rub each side of the fish with olive oil, lemon myrtle and season to taste with salt and pepper. Place the fish onto the bed of paperbark and stuff the cavity with spring onions, ginger and sliced lemon before wrapping up in paperbark and securing with foil or kitchen string. Ensure the fish is completely encased to lock in all flavours and moisture.
5. Place the fish into the oven and bake for 1 1/2 hours, or until cooked through to an internal core temperature of 65°C.**
6. Serve warm with fresh garden herbs.
Recipe Notes
* You will need enough paperbark to cover around 80cm x 50cm. You can source your own paperbark if you’re lucky enough to live by a tree, or you can buy from specialty stores. Be sure to soak your paperbark in cold water, this washes the bark and allows you to peel the layers apart without tearing.
** You can use a thermometer to poke through the wrapping so you don’t have to unwrap each time to check.
Recipe presented by Bronte Murray using
Falcon 110cm Freestanding Dual Fuel Oven/Stove
