Salmon, Spinach and Chermoula Rolls
A fresh and tasty dish with a tart, spicy Morrocan marinade.
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
Marinate barramundi with ginger, chilli, garlic, olive oil, pepper berries and lemon myrtle overnight.
Wrap the fish in paper bark and cook in a pre-heated oven at 180 C for about 15 minutes.
Recipe provided by Lagoon Seafood Restaurant