• 450g baby barramundi

  • 1/5 of a Paperbark Roll (*Please see notes)

  • a generous pinch Lemon Myrtle (*Please see notes)

  • a generous pinch of Alpine Pepper (*Please see notes)

  • spray oil

  • 10g Wild Lime Confit (*Please see notes)


  • 1.

    Use the side of the piece of paperbark with a minimum of loose fibre or stringy bark and spray it with oil.

  • 2.

    Place the baby barramundi on the Paperbark.

  • 3.

    Season with Lemon Myrtle and Alpine Pepper.

  • 4.

    Wrap the Paperbark around the barramundi folding the length first and then the ends.

  • 5.

    Tie the ends with twine to ensure the flavours don’t escape during heating.

  • 6.

    Place on to a BBQ hotplate on medium to high heat for approx 25 minutes; turn after 12 minutes.

  • 7.

    Test the done-ness by feel (cooked fish loses the firmness of raw fish)


*Paperbark Roll can be purchased at:

*Lemon Myrtle Sprinkle can be purchased at:

*Alpine Pepper can be purchased at:

*Rainforest Lime Confit can be purchased at:

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