Photography John Paul Urizar, Styling Olivia Blackmore
Fish en papillote
Cooking fish ‘en papillote’ (in paper) as in our recipe here, is based on a French-cooking technique done in the oven. The fish is enclosed in paper and foil, steaming the fish and helping keep it juicy and flaky and preventing it from sticking to the barbecue.
Grilled fish variations
Use a firm fish of your choice such as swordfish, snapper, barramundi, salmon or mackerel. Skin on or skin off depending on your preference.
Thinner fish fillets, such as swordfish, mackerel and snapper, will take around 8-12 minutes to cook, while thicker fillets, such as salmon and barramundi, will take 12-15 minutes cook.
Ingredients
Method
Preheat a barbecue to medium heat. Place a 50cm square piece of foil on a clean work surface. Place a 40cm piece of baking paper on top. Spray paper with cooking oil spray.
Arrange half the lemon slices and half the garlic in the centre of the square; place two fillets on top. Sprinkle with half the oregano and capers; drizzle with half the vinegar and oil. Season with salt and pepper. Fold baking paper and foil over fish and secure tightly to create a parcel. Repeat with a second square of foil, baking paper, cooking oil spray and remaining lemon, garlic, fish fillets, oregano, capers, vinegar and oil. Season with salt and pepper.
Place parcels, lemon-side down, over indirect heat on the barbecue; close lid. Cook until just opaque and flaky (8-15 minutes depending on the thickness of the fish).
Taking care, open fish parcels. Serve with toasted pine nuts and chilli. Accompany with sliced tomatoes and rocket leaves, if desired.
Placing the lemons underneath the fish helps infuse the flavour into the fish.
Test Kitchen tip
