Whitney and Tamara cook a Murray cod for Stefano using local bark Here the bark is soaked and placed over coals to smoked a whole cod, stuffed with aromatics.






Skill level

Average: 4.3 (19 votes)


  • 1 whole Murray cod, scaled and gutted
  • 500 g red gum bark
  • 3 tbsp lemon myrtle
  • ½ cup honey
  • 1 red onion, sliced
  • 1 orange, sliced
  • 1 lemon, sliced
  • 1 red capsicum, sliced
  • 6 sprigs fresh thyme
  • 60 g butter
  • 1 tbsp salt
  • fresh lemon, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Preheat charcoal barbecue to 150ºC.
  2. Meanwhile, soak red gum bark in a bowl of water with lemon myrtle and honey. Combine red onion, oranges, lemon, capsicum, thyme, butter and a sprinkle of lemon myrtle in a medium bowl.
  3. Spoon mixture into the middle of the fish until adequately stuffed. Rub the skin of the fish with salt.
  4. Add red bark into the bottom of the barbecue. Place fish on a barbecue plate and cook with the lid closed for 30-40 minutes or until cooked through. Serve with a squeeze of lemon.


Stefano de Pieri explores all the wonders of the Murray Darling river system in Australia's Food Bowl.