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Mark Olive Barramundi in paperbark

Mark Olive’s Barramundi in paperbark

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Cooking time


  • 1 large fillet deep sea barramundi
  • 12 rolls paperbark
  • 10ml lemon oil
  • 10g lemon myrtle
  • 1 lemon
  • 1 ball cooking string


  1. Pre-heat oven to 180ºC.
  2. Cut paperbark into a square. Brush it down with the lemon oil. Dust a little of
    the lemon myrtle onto the bark.
  3. Place the barramundi on the bark. Brush with the oil and dust with the lemon myrtle.
  4. 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.
  5. Place a small saucepan with 100ml water on the stove on a low heat.
  6. 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

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Two Blues Sauvignon Blanc 2014
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1 case, 12 bottles, 3 accessories