PAPERBARK ROASTED WHITING WITH MINT AND SALAD

Preparation time 10 mins Cooking time 45 mins Serves 4

8 boneless whiting fillets (in matched pairs)

Sea-salt flakes and freshly ground black pepper, to season

24 leaves small spearmint or river mint

4 Tbsp onion jam

1/4 cup extra virgin olive oil

1 cup raspberries or lilli pillies

2 cups rocket leaves or leaves of small warrigal greens

1 cup thin asparagus, cut into small

pieces or pig face fruit, halved

4 radishes, shaved very finely Pearls of 1 finger lime

STEP 1 Season fillets well and put 3 mint leaves on each. Sandwich 2 matched fillets with 1 tablespoon onion jam and drizzle with oil. Wrap each fish sandwich in baking paper, then wrap all 4 in

soaked paperbark, securing with a stick. Cook over medium barbecue coals for 40-45 minutes or in the oven at 160°C fan-forced (180°C conventional). STEP 2 Meanwhile, toss raspberries, rocket, asparagus and radish in a bowl. STEP 3 Unwrap fish and plate with salad. Top with finger lime pearls.