Paperbark Roasted Barramundi with Onion, Pepper Berry & Fig Relish

Serves 4 2 x 30cm sheets of paperbark 1 tbsp extra virgin olive oil

1 garlic clove, crushed

2 x 400g whole baby barramundi 12 sprigs lemon thyme ONION, PEPPER BERRY & FIG RELISH 1 cup dried figs, halved

2 tbsp extra virgin olive oil 1 brown onion, thinly sliced ¼ cup red wine vinegar

1 tbsp white sugar

1 tsp cracked pepper berries

To make the relish, place figs in a heatproof bowl. Cover with boiling water and set aside for 10 minutes, to soften.

Heat the oil in a medium saucepan over medium heat. Add the onion and cook for 5 minutes.

Drain the figs and add to the pan with the vinegar, ¼ cup water, sugar and pepper berries. Simmer for 12-15 minutes, or until the mixture has reduced and caramelised.

Clean the paperbark and soak in warm water for 10 minutes. (If you don’t have paperbark, you can use tinfoil, or around five sheets of newspaper soaked in water.)

Mix oil and garlic together, then brush the fish with the garlic mixture and place thyme in the cavity. Place the fish on a small piece of baking paper, then place onto the paperbark. Wrap and tie with string to secure.

Preheat a chargrill or barbecue over medium-high heat. Add the parcels and cook for 12 minutes each side, or until the fish is just cooked through. Set aside to rest in the parcel for 12 minutes before untying.

Serve parcels topped with the relish. Alternatively, you can cook the parcels in an oven preheated at 240°C (220°C fan-forced) for 15-20 minutes, or until the fish is just cooked through. Set the parcels aside to rest for 5 minutes before untying.