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bay laurel barramundi

Generally I wouldn't write an intro to a recipe, but I felt this one necessary-

In Melbourne there's plenty of ingredients you can urban forage! One of my favourites is bay laurel (also known as the bay leaf). They can be found in parks, nature strips, and around town.

More info on the bay laurel can be found here.


1 whole (650g-1kg) barramundi cleaned and de-scaled

a few fresh branches of bay laurel, washed/cleaned

1 lemon, sliced into thin rounds

small bunch of lemon thyme

2 garlic cloves, sliced into rounds

sea salt (I use/prefer Maldon)

coarsely ground pepper

extra virgin olive oil


  1. Preheat oven to 425F/200C fan forced.

  2. Line a baking sheet with parchment paper and cover with a bed of the fresh leafy branches and most of the lemon slices.

  3. Stuff the cavity of the fish with thyme, remaining lemon slices, and a small sprinkle of salt. Lay on top of the leaves.

  4. Score the fish's skin every inch or two and fill each score with a few pieces of garlic. Sprinkle generously with sea salt and pepper, and liberally drizzle with olive oil. (try to rub a little bit of salt and pepper on the bottom of the fish too).

  5. Roast for 25 minutes until fish is cooked through and the skin is browned.

  6. Enjoy-and be careful for bones!


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