Use the side of the piece of paperbark with a minimum of loose fibre or stringy bark and spray it with oil.
Place the baby barramundi on the paperbark.
Season with Lemon Myrtle and Alpine Pepper.
Wrap the paperbark around the barramundi folding the length first and then the ends.
Tie the ends with twine to ensure the flavours don’t escape during heating.
Place on to a BBQ hotplate on medium to high heat for approx 25 minutes; turn after 12 minutes.
Test the done-ness by feel (cooked fish loses the firmness of raw fish).
Cut the twine, cut off the folded ends of the paperbark: open up the paperbark along its length and fold the bark in on itself and under the fish to stop too much burnt bark from falling onto the plate. Garnish it with wild lime confit.