Paperbark smoked barramundi

Incredibly dense in nutrients and extremely tasty, native foods have become a mainstay of the very top restaurants. With a distinct and deliciously smoky flavour, paperbark is the perfect native ingredient to pair with meaty fish such as barramundi.








  • Seafrost Premium Barramundi Portions 200/220 (174227

  • 1 tbsp Cornish sea salt (164146)

  • 2 tsp Alpine Pepper Blend

  • Alfina’s Olive oil (59059)

  • 1 40 x 40cm piece of paperbark

  • 1 small brown onion, sliced

  • 10 lemon myrtle leaves


1. Preparing the barramundi fillet

Bring the fish fillets to room temperature and pat dry with kitchen paper. Season each side with sea salt and the Alpine Pepper Blend. Brush each side of the barramundi with olive oil.

2. Preparing to cook

Lay the paperbark on the bench and place prepared barramundi in the centre. Place onions and lemon myrtle leaves on top of fillets. Fold paperbark sheet lengthwise to cover fish and finish by folding in ends. Secure with kitchen string and sprinkle both sides of the parcel with water.

3. To cook and serve

Place parcel over chargrill on a low heat and cook each side for 12 to 15 minutes, then serve.

Tip: If parcel begins to catch fire, remove from heat and finish cooking in a 180°C oven