Cannellini Beans with Mussels and Clams - Chef Recipe by Antonio Carluccio
"Usually beans are eaten by themselves (often with rosemary and extra virgin olive oil), or with por...
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