Paperbark has many uses, from cooking to shelter or as a canvas for art. It can be purchased online through speciality retailers. Just make sure they are harvesting it sustainably as it takes years for a tree to produce.






Skill level

Average: 5 (2 votes)


  • 4 pieces paperbark
  • 4 whiting fillets
  • 60 g butter, melted
  • 10 ml lemon myrtle oil
  • 12 lemon myrtle leaves
  • 12 lemon slices
  • ground lemon myrtle, to dust (optional)

Dill mayonnaise

  • 250 ml grapeseed oil
  • ½ bunch dill
  • 30 g egg yolk
  • 20 ml white wine vinegar
  • 20 ml lemon aspen syrup
  • 20 ml lemon aspen juice
  • 1 tsp dijon mustard


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.


Preheat oven to 180 degrees
Trim paperbark to equal-sized squares, soak in water until hydrated and pat dry.

Mix butter with lemon myrtle oil and brush wet paperbark with melted butter and lemon myrtle oil. Dust with ground lemon myrtle.

Place fillet on bark, skin side down. Brush fillet with more melted butter and lemon myrtle oil. Top each fillet with 3 slices of lemon and 3 lemon myrtle leaves then wrap fillet with the bark and, tie ends with string and loosely cover parcels in aluminium foil.

Bake in oven for 20-30 minutes.

Meanwhile, blitz dill with grapeseed oil and strain through a muslin cloth.

In a bowl whisk together the egg yolk, vinegar, lemon aspen syrup, lemon aspen juice and mustard. Slowly incorporate the dill oil until emulsified then season with salt to taste.

Serve baked fish with dill mayonnaise.


Catch Mark Olive in the second season of On Country Kitchen, Wednesdays 7:30 on NITV from 23 October to 18 December, or on SBS On Demand.