Name: Baby Snapper in Paperbark
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

CategoryMains

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

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

Sprinkle with Pepperberries

Place thinly sliced red onion on top of fish

Sprinkle with salt

Add a dash of olive oil

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.

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

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

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

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.

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

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

Ingredients