Barramundi in a cedar wrap
Ingredients
for 4 person
| 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 sprig | thyme |
| 1 | organic lemon, cut into slices |
| 4 piece | kitchen twine (approx. 10 cm each) |
| ¼ tsp | sea salt |
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.
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