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This is a recipe from my book, The Outback Chef.  Published by New Holland Press.  A traditional way to cook, the fish flavoured with lemon myrtle, pepperberry and wrapped in paperbark.

Baby Snapper in paperbark, a delicious way to enjoy fish
 1 Whole baby Snapper
 ½ tsp Lemon Myrtle or a couple of whole leaves
 ½ Red Onion
 ½ tsp Ground Pepperberries
 ½ tbsp Olive Oil, approx
 Lime Slices
 Paperbark for wrapping fish, see directions below
1

Place snapper on paperbark and sprinkle with lemon myrtle, if using fresh leaves put on top of fish

2

Sprinkle with Pepperberries

3

Place thinly sliced red onion on top of fish

4

Sprinkle with salt

5

Add a dash of olive oil

6

Wrap paperbark around the fish, then secure with a layer of foil.  Bake over the BBQ or in a moderate oven for approx 20 minutes.  This will depend on the size of the fish.  

7

Check if fish is cooked by inserting a skewer, if it slides easily thru the fish its cooked.  Meat should be opaque.  The fish flakes easily with a folk.

Preparing Paperbark
8

Pull a layer of paperbark from a Melaleuca tree, I usually take the paperbark from about the middle of the tree.

9

Wash it in water to clean and then soak for approx 5 minutes

10

The paperbark will easily layer then. Get a thin layer and wrap the fish, then put an outer layer of foil to hold the paperbark together.

11

You can tie it without the foil but I usually use the foil as its easier.

12

The fish steaming as it cooks inside the paperbark will give it a lovely smokey flavour.

Ingredients

 1 Whole baby Snapper
 ½ tsp Lemon Myrtle or a couple of whole leaves
 ½ Red Onion
 ½ tsp Ground Pepperberries
 ½ tbsp Olive Oil, approx
 Lime Slices
 Paperbark for wrapping fish, see directions below
Baby Snapper in Paperbark
IngredientsDirections