Cooking fish in paperbark is a traditional bush method. Peel the bark right from a tree or buy at a specialist food store! You're sure to impress.
- 4 plate-size fresh sea bass fillet, cleaned
- ¼ cup extra virgin olive oil
- ½ leek, finely diced
- 8 cloves garlic, sliced
- 1 sprig rosemary, chopped
- 2 Tbsp ouzo
- 1 Tbsp pine nuts, toasted, chopped
- 1 bunch parsley, chopped
- ¼ cup breadcrumbs
- sea salt flakes, to season
- 2 baby cos lettuce hearts, halved
- shaved red onion to serve
- lemon cheeks, to serve
- Use a sharp knife to fillet fish then use long-nose pliers to remove bones. Heat 1 Tbsp of the oil in a frying pan. Fry leek, garlic and rosemary in until just softened. Mix in ouzo, pine nuts, parsley and breadcrumbs. Season generously then set aside to cool slightly
- Sandwich leek mixture between fish fillets and tie with kitchen twine. Rub with 1 Tbsp of remaining oil. Wrap in non-stick baking paper and then with paperbark (see ‘Hey gang!’ box, right) or a double layer of foil. Cook on a grill over moderate coals in a fire pit or on a barbecue grill plate preheated to medium for 7 minutes each side
- Meanwhile, brush lettuce with remaining oil. Season then grill lightly until just blackened.
- Unwrap fish and serve with lettuce, shaved onion, micro herbs and lemon.
Cooking fish in paperbark is a traditional bush method. Peel the bark right from a tree or buy at a specialist food store like The Essential Ingredient.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||3.0 g|
|Total carbohydrates||16.5 g|
|- Sugars||3.3 g|
|Dietary fibre||3.1 g|