Barramundi paperbark

White, soft paperbark trees are found in bush land and along the water and have been used by Aboriginals for thousands of years for various medicinal purposes. The bark is chewed for headaches. The tea tree oil is an antibacterial and antifungal. Paperbark is a good garnishing mat and infuses the fish with a smoky flavor. Serves four people

one paperbark roll
one kilo of barramundi fillets
two red onions
four roma tomatoes
two mangoes,
30 milliliters olive oil salt

Wrap four, evenly-sliced, salted barramundi fillets in the bark
Grill the wrapped fish either side to start the cooking process and then place into a pre-heated 180
C oven for 10 minutes, you will need very little oil, if any, when grilling the fish
The fish will take on a very light smoky flavor and can be served in the bark but should be peeled off before eating.

Roast tomatoes for an hour, and red onions for 20 minutes at 160 C.
Slice them in wedges, then add fresh mango, sliced into slivers and some rocket, oil and salt.



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