Barramundi Grilled in Paperbark with Wild Herbs

If you are using fish fillets, cut a deep pocket in one side of each fillet. If you are using salt (the Aborigines dont), generously season the whole fish or fillets inside and out. Stuff the whole fish cavities or the pockets in the fillets with the herbs and place a few around the outside. Wrap each fish or fillet in paperbark or grilling papers, tying it into a neat bundle with string. The fish can be stuffed and wrapped several hours ahead and refrigerated, covered.