Working our way around Australia with The Food Book professional support workshops and various conferences, many teachers have asked us about Indigenous Australian recipes in The Food Book. We are always pleased to be asked this question because the answer is yes, The Food Book includes many recipes that include some of our beautiful native ingredients. Here is one such recipe to whet your appetite.


Baked barramundi with lemon myrtle


Paperbark imparts a delicate smoky flavour to the fish as it cooks. If it is unavailable, use foil. Lemon myrtle is an indigenous plant with a sweet flavour that combines lemon, lime and lemongrass. It is high in essential oils and exposure to heat will often dissipate the flavour.


  • Serves: 2  
  • Prep time: 15 min  
  • Cook time: 45 min
  • Special equipment: paperbark, string, scissors, frying pan
  • Nutrition: excellent source of protein; low in saturated fat
  • Skills: baking


  • 2 whole baby barramundi, cleaned
  • 1 tablespoon (10g) dried lemon myrtle
  • 2 tablespoons (40ml) olive oil
  • 2 teaspoons (10g) sea salt
  • olive oil spray


  1. Preheat oven to 200°C.
  2. Cut several deep slits into thickest part of each side of barramundi. This helps fish cook more evenly and allows flavours to penetrate.
  3. Rub oil onto the smooth side of the paperbark.
  4. Rub lemon myrtle and sea salt into barramundi.
  5. Place barramundi on oiled paperbark, fold in sides like wrapping a gift and tie with string.
  6. Sear parcel in hot frying pan (or under grill) until it starts to smoke.
  7. Turn parcel over and repeat with other side.
  8. Place in preheated oven (or turn heat down to medium to cook in frying pan) for 30 minutes or until tender.
  9. To serve, unwrap paperbark and place barramundi on serving plates.