Aussie Recipes That Rock: Paper bark whiting with bush tomato butter
4 King George whiting
25g bush tomato
4 large sheets of paper bark
Native mountain pepper or ground black pepper
Leave butter out of the fridge to soften
Soak the paper bark in water for at least 2 hours
Gut, scale and fillet the whiting.
Grind the bush tomato into a powder and mix into the butter. Season with native pepper and salt.
Drain the paper bark.
Smear the butter mixture on the flesh side of one fillet then lay another fillet on top flesh side down. Lay the fillets into the paper bark. Fold the paper bark over and use tooth pick to hold it in place. Repeat until you have four parcels.
To cook place the parcels on a hot chargrill, the paper bark will burn lightly giving the fish a smokey flavor. Cook for about 5 mins on each side.
To serve: unwrap and add a little extra butter on the bark.
Banana leaves can be substituted for the bark and grated green tomato for bush tomato.