Barramundi in Paper Bark

Ingredients: 200g barramundi fillet 80g paper bark 20g macadamia nuts 80g snake beans 1x zucchini flower 30g Kenilworth goats’ cheese 10g rosella 40ml red wine vinegar 20ml water 20gr castor sugar 50ml extra virgin olive oil.

Method:
Preheat your oven to 180 degrees.

To make the vinaigrette, boil the rosellas, red wine vinegar, sugar and water and reduce by half. Allow to cool before adding extra virgin olive oil and seasoning.

Spread paperbark on bench and sprinkle with macadamias. Lay the barramundi on the macadamias and seal the paperbark at both ends. Put the fish package into a preheated oven and cook for 15 minutes.

Stuff zucchini flowers with Kenilworth goats' cheese, batter and fry until golden. Serve the fish with snake beans, zucchini flower and vinaigrette.