Barramundi in a cedar wrap

Barramundi in a cedar wrap

Total: 23 Min. | Active: 15 Min.
lactose-free, gluten-free
Nutritional value / people: 260 kcal
, Fat: 9 g
, Carbohydrate: 11 g
, Protein: 31 g

Ingredients

4 people

Hint:

The original recipe with guaranteed success is for 4 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

Asparagus salad

1kg thin green asparagus
2tbsp olive oil
1 lemon, use only the juice
0.25tsp salt

Fish

4 Cedar Wood Wraps
4 Barramundi Filet (approx. 140 g each)
4sprigs thyme
1 organic lemon, cut into slices
4pieces kitchen twine (approx. 10 cm each)
0.25tsp sea salt
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Utensils

One aluminium tray

How it's done

Asparagus salad

Mix the asparagus with the oil, transfer to an aluminium tray.

To grill the asparagus

Charcoal/gas/electric grill: Grill the asparagus over/on a medium heat (approx. 200°C) for approx. 8 mins., drizzle with lemon juice, season with salt.

Fish

Soak the wraps in cold water for approx. 20 mins. Place the fish fillets, thyme and lemon slices on the wraps, roll up and tie with kitchen twine.

To grill the fish

Charcoal/gas/electric grill: Cover and grill the wraps over/on a medium heat (approx. 200°C) for approx. 8 mins., remove the twine, season with salt. Serve with the asparagus salad.

How-tos

Peeling asparagus

Peeling asparagus

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