New Barbecued Whole Barramundi With Fennel, Dill & Lemon Stuffing


  • 1 tsp yellow mustard seeds
  • 3/4 cup apple cider vinegar
  • 2 tbs white sugar
  • 1/2 bunch dill
  • 2 small fennel bulbs
  • 1 small red onion
  • 2 tbs olive oil
  • 2 whole barramundi
  • 1 lemon, sliced


1. Combine mustard seeds, vinegar, sugar, 4 sprigs dill and 1/2 tsp salt in a small saucepan. Stir over medium heat until sugar dissolves, then increase heat to high and bring to the boil. Remove from heat.

2. Thinly slice fennel and onion, using a mandoline, if available. Place half into a sterilised jar and pour over vinegar pickling liquid. Set aside to cool to room temperature.

3. Meanwhile, tear 2 large pieces of baking paper and 2 pieces of foil the same size. Lightly oil the foil and top each with a piece of baking paper. Place a fish on each.

4. Fill fish cavities with remaining fennel and onion, and some dill sprigs. Drizzle with oil. Wrap up fish loosely and seal well.

5. Heat a barbecue or chargrill over medium-high heat. Cook fish parcels for 10 minutes on each side and cook lemon slices for 1 minute. Serve fish topped with pickled fennel, lemon slices and remaining dill.

tip: store pickled fennel in the fridge for up to 1 week. To add extra colour to the fish, open parcels, turn out onto grill and cook for 1 minute.

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