Ingredients
450g baby barramundi
1/5 of a Paperbark Roll
a generous pinch Lemon Myrtle
a generous pinch of Alpine Pepper
spray oil
10g Wild Lime Confit
Preparation
Use the side of the piece of paperbark with a minimum of loose fibre or stringy bark and spray it with oil. Place the baby barramundi on the paperbark. Season with Lemon Myrtle and Alpine Pepper. Wrap the paperbark around the barramundi folding the length first and then the ends. Tie the ends with twine to ensure the flavours don’t escape during heating. Place on to a BBQ hotplate on medium to high heat for approx 25 minutes; turn after 12 minutes. Test the done-1ness by feel (cooked fish loses the firmness of raw fish).
