Australia / Main
Grilled barramundi
A whole fish on the grate with lemon myrtle and lime, part in foil and part over direct heat.
Ingredients
- Barramundi or sea bass, whole, gutted1 1/2 kg
- Lemon myrtle, or lemon zest1 tsp
- Limes3
- Garlic4 cloves
- Butter80 g
- Parsley30 g
- Fennel1
- Olive oil60 ml
- Potatoes, to serve800 g
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Cut three slashes on each side of the fish and pat it completely dry.
Work the garlic with the butter, lemon myrtle, lime zest, salt and pepper.
Rub the mixture into the slashes and the cavity and tuck slices of lime and fennel inside.
Wrap the fish in foil with the seams on top so the juices do not run out.
Light the coals and rake them to the sides; the heat under the fish has to be indirect.
Cook it in the foil for twenty minutes, turning the parcel once halfway.
Unwrap it, move the fish onto an oiled grate over the coals and give it a minute a side for the crust.
