Barramundi Parcels with Forking Mint
Serves 4
Ingredients
- 800 g skinless barramundi fillets, pin-boned
- 80 ml Glasseye Creek Forking Mint Sauce
- 1 lemon
- 2 zucchini, thickly sliced
- 1 x 400 g can crushed tomatoes
- 4 large sheets baking paper and foil
- 2 tbsp olive oil
- Sea salt and freshly ground black pepper
Method
1. Heat the barbecue to medium, about 200°C. Place each fish portion on baking paper with lemon, zucchini and tomato; season and spoon over half the sauce.
2. Fold the paper around the fish, then seal each parcel in foil so steam cannot escape.
3. Cook with the lid down for 12-15 minutes, until the fish flakes at its thickest point.
4. Open carefully away from your face, spoon over the remaining sauce and serve in the parcels.
Sauces in this recipe
Get the good stuff for your next cook-up.
Forking Mint Sauce
$15.95 NZD
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