Mark Olive

Ingredients:

• 6 x 200g fillets barramundi
• 100g butter
• 10g ground lemon myrtle
• 200ml lemon myrtle infused olive oil
• 50g pickled ginger (Asian)
• 3 lemons
• 3 limes
• 12 fresh lemon myrtle leaves
• 2 rolls paperbark (available at Essential Ingredient)
• foil and twine to wrap paperbark

Method:

Clean barramundi fillets.

In a saucepan on low heat melt butter and add ground lemon myrtle, 10ml lemon myrtle oil, a teaspoon of pickled ginger, 20ml combined lemon and lime juice and set aside.

Roll out paperbark, dampen in water and brush with remaining olive oil, lay out fillets on paperbark. Place two leaves of lemon myrtle and a small amount of ginger on each fillet.

Juice one lemon and one lime and splash the fillets with the juice. Slice the remaining lemon and lime and lay on top of the fillets.

Douse the fillets with infused butter and wrap the fillets in the paperbark. Tie the ends with twine.

Wrap paperbark in foil so it doesn’t dry out.

Traditionally we cook this recipe in a camp oven with hot coals but at home it can be cooked in a conventional oven.

Bake in moderate pre-heated oven at 160º for 20 to 25 minutes. Remove foil and bake for a further five minutes to take moisture out of the bark.

Serves 6