Nothing beats fresh fish cooked over coals! Wrapping the barramundi in crispy bacon keeps the fish moist and adds an extra layer of smoky flavour. Serve it up with grilled asparagus for a quick and easy bush meal. If you’re not a fish fan, the bacon-wrapped chicken over the page is a great alternative. You can even wrap the asparagus in extra bacon before grilling – it makes a delicious snack.
PREP 10 minutes
COOK 10 minutes
SERVES 4
INGREDIENTS
4 barramundi fillets
(or any firm white fish) Juice of 1/2 lemon
Salt and pepper
8 rashers streaky bacon
2 tablespoons olive oil
2 bunches asparagus
METHOD
Set a large pan or grill plate over a bush or camping stove, or over medium heat. You can also use a BBQ.
Season the barramundi fillets with a squeeze of lemon juice (saving the rest for serving) as well as salt and pepper.
Wrap each fillet with 2 rashers of bacon, securing with toothpicks or skewers if needed.
Add half the oil to the pan or grill, then cook the wrapped barra for 4–5 minutes per side, until the bacon is crispy and the fish is cooked through.
Meanwhile, toss the asparagus with the remaining oil and season with salt and pepper. If there’s room, cook the asparagus alongside the fish after you’ve flipped it to the second side. Otherwise remove the fish from the pan once it’s cooked and cook the asparagus for 3–4 minutes, until slightly charred.
Serve everything up with an extra squeeze of lemon.
Edited recipe extract from Gone Bush by Outback by Tom and Grandad, published by Pantera Press. Available now.
