Mark Olive’s Barramundi in paperbark

Method

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