Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals Home > Selector Magazine > Food > Mark Olive’s Barramundi in paperbark Food Mark Olive’s Barramundi in paperbark Preparation time Cooking time Serves 4-6 Ingredients 1 large fillet deep sea barramundi 12 rolls paperbark 10ml lemon oil 10g lemon myrtle 1 lemon 1 ball cooking string Method Pre-heat oven to 180ºC. Cut paperbark into a square. Brush it down with the lemon oil. Dust a little of the lemon myrtle onto the bark. Place the barramundi on the bark. Brush with the oil and dust with the lemon myrtle. Cut a couple of lemon rings and lay over the barramundi. Squeeze a little of the lemon over the fish and fold the bark over the fish. Place a small saucepan with 100ml water on the stove on a low heat. Tie each end with the cooking string and cover with alfoil, so the bark doesn’t burn, bake for 15 to 20 minutes. Wine match: Cooks Lot 333 Riesling 2016 Food Preparation time Cooking time Serves 4-6 SHARE You might also like Food Lyndey Milan's Lemon curd tart Food Lyndey Milan’s Chocolate and raspberry brownies Food Heather Jeong’s Daeji bulgogi (Korean spicy pork) Recipe Another great dish to enjoy with a mid-weight, GSM-style, however, it would also be delicious with a mouth-watering Pinot, such as the Red Claw Pinot Noir 2016 from the Mornington Peninsula which pairs beautifully with the savoury spice in this dish, but isn’t overpowered.