Mediterranean Striped Trumpeter with Bok Choy

Recipe by Ben Milbourne, as featured in Left off the Map on Channel 7 & 7plus. 

Ingredients

1 striped trumpeter barrel

1 pak choy

1/4 fennel

1/2 red onion

1 lemon

10 cherry tomatoes

Pukara Estate Oak Smoked Salt Flakes 

Pukara Estate Premium Extra Virgin Olive oil

Pukara Estate Sundried Tomato Pesto

Method

Step 1
Place two portions of fish on foil lined with baking paper. Top with half the fennel, sliced red onions, and cherry tomatoes. Repeat with the remaining ingredients for the second parcel.

Step 2
Cover each parcel with another sheet of foil lined with baking paper and crimp the edges to seal. Cook the parcels on the barbecue for 6-8 minutes over medium-high heat, until the fish is cooked through.

Step 3
To serve, either open the parcels to share between two people or transfer each portion of fish and vegetables to a plate. Finish with a squeeze of lemon juice over the top.