Ingredients
Serves 3Lemon Infused Barramundi in Paperbark
600g deep sea barramundi
3 tsp Lemon Myrtle
3 tsp lemon pressed extra virgin olive oil
1 lemon, sliced
½ lemon for juicing
1 roll paperbark
1 ball cooking string
Summer Salad
3 butter lettuces
1 punnet watercress
1 mango
1 cup fresh pineapple
2 tsp Rivermint
1 red capsicum
Dressing:
1/3 cup Lemon Aspen Syrup
2 tsp honey
1 tsp German mustard
¼ cup light olive oil
½ cup white balsamic
1 tsp Lemon Myrtle
1 tsp Saltbush
1 tsp Native Mountain Pepper
Method
Lemon Infused Barramundi in Paperbark
Cut paperbark into a square.
Brush down with the lemon oil, then dust with a little of the lemon myrtle.
Place the barramundi on the bark, also brushing with lemon oil and sprinkling with lemon myrtle.
Place two slices of lemon on each fish then squeeze some of the juice over.
Fold the bark over the fish, tying each end with cooking string.
Cover with foil to ensure the bark doesn’t burn and bake in moderate oven (180˚C) for 15 to 20 minutes.
Summer Salad
Break up the lettuces and watercress and wash thoroughly.
Finely julienne the capsicum.
Dice the pineapple and mango, then stir through the Rivermint. Set aside.
To make the dressing, combine the vinegar, oil, mustard, honey, Lemon Myrtle, Lemon Aspen Syrup, Saltbush and Mountain Pepper in a bowl. Whisk well and set aside to allow the herbs to swell.
Dress the salad just before serving.
For information about Australian native herbs, spices and fruits, visit our website: http://www.blackolive.net.au/native-herb-index/
For information about suppliers of indigenous produce, visit our website: http://www.blackolive.net.au/purchasing-outback-pride-native-australian-products/