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


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Asparagus salad

1 kg thin green asparagus
2 tbsp olive oil
1 lemon, use only the juice
¼ tsp salt


4 Cedar Wood Wraps
4 Barramundi Filet (approx. 140 g each)
4 sprigs thyme
1 organic lemon, cut into slices
4 pieces kitchen twine (approx. 10 cm each)
¼ tsp sea salt
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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.


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.


Peeling asparagus

Peeling asparagus

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