Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Pairing Food News Wine All Wine 101 Wine News Wine Regions Wine Varietals Wineries 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 Serves 4-6 Shop Dessert Wine You might also like Food Zumbo’s salty chocolate buns Food Couscous salad with butterflied quail Food Tetsuya Wakuda’s Sushi at home recipe Words by Tetsuya Wakudu on 1 Sep 2017 Discover more Dessert recipes Food Dave Pynt And The Fires Of Creation Words by Nick Ryan on 7 Jan 2025 Food Chocolate soufflé with Shiraz syrup Food Madeleines with chocolate cherry sauce & candied orange praline