serves
6
prep
10 minutes
cook
40 minutes
difficulty
Easy
serves
6
people
preparation
10
minutes
cooking
40
minutes
difficulty
Easy
level
Ingredients
- 1 whole Murray cod, scaled and gutted
- 500 g red gum bark
- 3 tbsp lemon myrtle
- ½ cup honey
- 1 red onion, sliced
- 1 orange, sliced
- 1 lemon, sliced
- 1 red capsicum, sliced
- 6 sprigs fresh thyme
- 60 g butter
- 1 tbsp salt
- fresh lemon, to serve
Instructions
- Preheat charcoal barbecue to 150ºC.
- Meanwhile, soak red gum bark in a bowl of water with lemon myrtle and honey. Combine red onion, oranges, lemon, capsicum, thyme, butter and a sprinkle of lemon myrtle in a medium bowl.
- Spoon mixture into the middle of the fish until adequately stuffed. Rub the skin of the fish with salt.
- Add red bark into the bottom of the barbecue. Place fish on a barbecue plate and cook with the lid closed for 30-40 minutes or until cooked through. Serve with a squeeze of lemon.
Stefano de Pieri explores all the wonders of the Murray Darling river system in .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
