Whole Fish in Paperbark

Category: food

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To celebrate NAIDOC Week, Stockland presents our Native Australian recipes collection.

Our final recipe includes a whole Fish in Paperbark dish combining traditional Indigenous ingredients with a modern twist. Curiously, the Melaleuca paperbark was used to treat headaches and colds. In this recipe, it will add a delightful smoky flavour to your favourite fish. View the entire recipe below.

Native Australian Recipes

Disclaimer: Each recipe has been provided by Indigiearth. The photo shown is for illustrative purposes only and the actual recipe may vary.

Serves: 4-6
Time needed: 30 Minutes
Difficulty Easy

Ingredients

• 1 sheet of melaleuca paperbark
• 30ml olive oil OR lemon myrtle olive oil
• Your favourite whole fish OR 250g fresh fish fillet
• 2 tsp lemon myrtle
• 20g native thyme

• 30g butter
• 1 lime
• 1 lemon
• Cooking twine
• Foil - optional

Directions

Step 1

Prepare the paperbark by plunging into cold water. Dampen and squeeze out excess water.

If you cannot find paperbark, use baking paper.

Step 2

Brush oil onto the paperbark, then sprinkle a generous amount of lemon myrtle onto the paperbark. 1 -2 teaspoons.

Step 3

Place fish fillet onto the paperbark placing the knob of butter on top, sprinkle on the Lemon Myrtle & native thyme and lay a slice of lime and lemon over the fillet. If using whole fish, place lemon myrtle, native thyme and slices of lime & lemon inside the fish.