Ingredients
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
¼ cup extra virgin olive oil
1 cup raspberries or lilli pillies
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
Method
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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).
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Meanwhile, toss raspberries, rocket, asparagus and radish in a bowl.
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Unwrap fish and plate with salad. Top with finger lime pearls.