Stephanie Alexander Kitchen Garden Foundation © 2012

Season: AllType: Big DishesDifficulty: Easy

Serves: The recipe below is for 1 barramundi fillet, which will make approximately 4 tastes in the kitchen classroom, or 1 serve at home.

Barramundi cooked in paperbark with lemon myrtle & mountain pepper

Fresh from the garden: lemons, lemon myrtle, mountain pepperberriesRecipe Source: Adapted from an original by Jude Mayall

This dish uses traditional bushtucker ingredients, including wrapping the fish in paperbark, which keeps in moisture and gives the fish another flavor dimension. To prepare the paperbark, pull it in sheets from the tree, wash in water to clean, soak for about 10 minutes then use.

Equipment:aluminium foil

Ingredients:barramundi filletpaperbarklemon myrtlemountain pepperberriesMurray river saltolive oillemon slices

What to do:• Preheat oven to 180°C.• Lay the paperbark out on a piece of foil.• Place the barra fillet on the paperbark and sprinkle with lemon myrtle (this is a strongly

flavoured herb, so use sparingly – for one fillet use approximately ½ a teaspoon.)• Sprinkle with ground pepperberries (just a touch).• Sprinkle with salt.• Add a dash of olive oil.• Wrap the paperbark around the fish, then secure with foil and bake for about 20 minutes (this

will depend on the fillet size).