Paperbark imparts a smoky flavour when heated, making the rainbow trout taste absolutely amazing.
To make the pesto, blanch the warrigal greens in a pan of boiling water for 2 minutes. Refresh in a bowl of iced water. Squeeze out any excess water and roughly chop.
In a food processor blend the warrigal greens, macadamias and garlic, scraping down the sides, until almost smooth. Add the Parmesan and with the motor running, add the lemon juice and macadamia oil in a slow steady stream and process until well combined. Season with salt and pepper to taste. Set aside.
Preheat the oven to 180°C. Combine the lemon myrtle and macadamia oil and brush all over the fish. Dampen each piece of paperbark and line with warrigal greens. Place the trout on top and fill each fish cavity with 2 to 3 tablespoons of warrigal macadamia pesto. Place lemon slices on top of the trout.
Trim the edges of the bark with scissors then wrap up into a bon bon shape, allowing a little opening for steam to escape. Use cooking string to tie each end of the bark.
Place the trout parcels on 2 baking trays, sprinkle with water, cover with foil and bake for 20 minutes or until the fish is cooked.
Fun Fact: Warrigal Greens were one of the first native Australian vegetables to become popular with European settlers. Looking for ways to fight scurvy, Captain Cook encouraged his men to eat them, and many convicts owed their lives to the spinach-like plant. The plant was taken back to England by the botanist Joseph Banks and became popular there for a time.
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