Ingredients
200g Barramundi fillet
Paperbark (thin sheet 20cm by 30cm)
3 natural pepper berries
lime (1 slice and 1/2 for squeezing)
1 split chilli
a pinch ground lemon myrtle
1 garlic clove
small knob of ginger
a pinch mixed bush herbs
2 tbs olive oil
Method
1. Marinate barramundi with ginger, chilli & garlic in olive oil overnight with pepper berries & lemon myrtle.
2. Wrap in paper bark and cook in a preheated oven 180 degrees C for about 15 minutes.
Recipe provided by Lagoon Restaurant