Ocean Trout Baked In Paperbark

1. 1

   Soak the bark in water for a few hours before using it; this stops it from burning and help's to partially steam the food.

2. 2

   When baking, use an oilier fish (like trout or mackerel) as white fleshed fish tend to dry out.

3. 3

   Season each side of the fish with sea salt and drizzled it with olive oil.

4. 4

   Stuff the fish with fresh lemon myrtle leaves, Tasmanian pepper berries and a couple of cloves of garlic.

5. 5

   If you don't have lemon myrtle leaves or Tasmanian pepper berries, you can use lemon grass, kaffir lime leaves and freshly cracked black pepper. Also, if you can't find paperbark you can wrap the fish in baking paper.

6. 6

   Tightly wrap the fish, rolling it in the bark like a burrito so the juices can't leak out while baking. Use twine to secure both ends and the middle.

7. 7

   Place it into an oven pre-heated to 180 C and bake for 1 hour.

8. 8

   Unwrap and eat!

* Per serving · 4 servings · Values may vary.

No additional tips available.