BarbeCURE Barrumundi Parcels

  • Prep Time: 10 minutes
  • Cooking Time: 12 minutes
  • Servings: 4
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I created these BarbeCURE Barramundi parcels for Cure Cancer as I am an Ambassador for this great initiative, to raise funds to cancer research. The idea is you host a BarbeCURE and your friends donate to come along.

Ingredients

  • 4  Australian barramundi fillets (approx. 200g ea), skin on or skinless
  • 16-20 small black olives, stoned
  • 260 g jar roasted red pepper strips, drained, sliced if necessary
  • 200g punnet grape or cherry tomatoes, halved
  • 20 snow peas, halved diagonally (or bunch baby asparagus in season)
  • 1 tablespoon baby capers, rinsed & drained
  • 1 tablespoon fresh oregano leaves or other herb in season + extra whole leaves
  • 2 medium lemon skins, thinly shaved & shredded
  • salt flakes and fresh pepper
  • 2 tablespoons (40 ml) virgin olive oil

 

Salad

  • ¼ cup (60 ml) extra virgin olive oil
  • 1 tablespoon (20 ml) apple cider vinegar
  • 1 teaspoon seeded mustard or Dijon
  • 170 g baby spinach & rocket leaves
  • 1/3 cup (45 g) blanched, toasted, roughly chopped hazelnuts

Instructions

  1. Cut 8 40x30cm squares of baking paper. Lay 4 squares over the bench, top each with a second square. Pre-heat BBQ to medium-high
  2. Place a barramundi fillet skin side down on each of the four squares and top evenly with olives, red peppers, tomatoes, snow peas, capers, oregano, lemon shreds, salt and pepper and drizzle with olive oil.
  3. Bring the long sides of each square up and fold down. Then fold in the 2 short sides and tuck them under tightly to create a pocket. Repeat to make three more parcels.
  4. Place the parcels in a covered barbecue, put them on a barbecue liner or on the flat plate and reduce heat to medium. Close the lid and cook for 9 minutes, turn over for a final 3 minutes or until fish is just opaque in its thickest part.
  5. Meanwhile for the salad; whisk together oil, vinegar and mustard in a salad bowl or shake in a jar. Combine salad leaves with vinaigrette and top with hazelnuts
  6. Turn parcels back over so fold is underneath. Using tongs and a slide to securely hold each parcel lift carefully onto serving plates, carefully open the top of each parcel and scatter with extra oregano leaves. Serve with salad.

Notes

Lyndey’s Note: Cut baking paper large so you can easily fold over to make the parcels. Placing the parcels on a barbecue liner helps cook the fish parcels evenly and makes it easy to handle the parcels. These will also cook in the oven.

Related Recipe: Prawns in Cartoccio with Smashed Potatoes

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