Wise cooks know you never over season a good piece of fish. This overnight marinade is just so, perfect with fresh greens and chilled whites.

Ingredients

200g Barramundi fillet Paperbark (thin sheet 20cm by 30cm) 3 natural pepper berries lime (1 slice and 1/2 for squeezing) 1 split chilli a pinch ground lemon myrtle 1 garlic clove small knob of ginger a pinch mixed bush herbs 2 tbs olive oil

Method

1. Marinate barramundi with ginger, chilli & garlic in olive oil overnight with pepper berries & lemon myrtle. 2. Wrap in paper bark and cook in a preheated oven 180°C for about 15 minutes. Recipe provided by: