F1 Australia: Lemon Myrtle Barramundi with Brewcult Spoiler Alert

Spoiler Alert: it's fishFormula 1 is back! With practice sessions underway and qualifying to commence in a few hours at 4:00pm AEST. I’m a bit excited. The last few years have seen me grow an understanding and increasing appreciation for a sport I once considered to be cars just going round and round in circles. No doubt spurred on by the successes of Mark Webber and now Daniel Ricciardo (I can generally get behind any sport where Aussies are doing us proud), my support for the sport has continued to grow and my understanding of the strategy, the engineering involved, and the intricacies and seeming minuteness of things affecting lap times, has expanded.

In anticipation of a Ricciardo victory (fingers crossed the Red Bull RB11 can keep pace with the 2014 standout Mercedes) in this weekend’s Melbourne GP an Aussie-inspired dish with a pairing recommendation from Melbourne’s Brewcult.

Lemon Myrtle Barramundi with Brewcult Spoiler Alert! Pale Lager

lemon myrtle barra and hoppy lagerA clean, crisp beer for a clean, crisp dish. The lemon myrtle gives the fish a subtle lemon, lime, and grass-like tint… cue hop-forward lager with its fresh, herbaceous backbone. The dill and chives offering a supplementary herb infusion to an already flavourful brew. The bitter-baked lemon, squeezed, engulfing the fish in its punch-packing ooze, imitates the hoppy bitterness underpinning the brew – subtle and slight at first but rolling in with long and lasting impact.

lemon myrtle barra prepWhat you need:

  • 4 x 200g Barramundi fillets
  • 1 tablespoon olive oil
  • Salt to season
  • 1 tablespoon lemon myrtle
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh chives, chopped
  • 1 lemon, sliced into rounds
  • Cracked black pepper to season
  • Greens to serve

lemon myrtle barra

What to do:

1. Preheat oven to 180 degrees Celsius. Place fillets on four separate sheets of baking paper.

2. Brush fillets with a little olive oil. Rub in salt and lemon myrtle. Sprinkle with the dill and chives. Place a slice of lemon on top of each and season with cracked black pepper.

3. Wrap into parcels and place in a shallow baking dish. Bake for 30 minutes. Remove from parcels and serve with a side of greens and your beer of choice.

Lemon Myrtle Barra and Lager

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