HEALTHY RECIPES: LEMON-INFUSED FISH COOKED IN PAPERBARK WITH HERB BUTTER
Looking to experiment with some new flavours this month? Check out this traditional Australian flavour – perfect to prepare in honour of NAIDOC week.
Serves 4 / By Mark Olive
30 g room temperature butter
½ tsp ground saltbush seeds
2 tbs ground lemon myrtle
2 lemons, 1 cut into 8 slices, 1 juiced
125 ml macadamia oil
4 x 200 g skinned pieces salmon or swordfish
4 large sheets of paperbark
- Preheat oven to 180°C. To make herb butter, mix butter with saltbush seeds and 1 tsp lemon myrtle. Combine in the lemon juice, then spoon onto a sheet of plastic wrap and roll up very tightly. Refrigerate for 30 minutes.
- In the meantime, combine 60 ml macadamia oil with 3 tsp lemon myrtle and rub over fish. Brush paperbark with remaining 60 ml oil and sprinkle over any lemon myrtle you have left. Divide the fish pieces and lemon slices evenly among the paperbark, roll up the sheets and tie the ends with kitchen string to form parcels. Wrapping the fish in paperbark will produce a smoky aroma when heated in the oven, and a delicious flavour!
- Place 2 parcels on oven trays, sprinkle with water, cover trays with foil and roast until fish is cooked, for approximately 20 minutes. Serve with herb butter.
Recipes bought to you by The Source Bulk Foods. You can pick up quality, fresh ingredients for these recipes from The Source Bulk Foods.