This recipe is by Justin North from Becasse restaurant, Sydney.
2 x 550g jackass morwong
600g Gould's squid
2 vine-ripened tomatoes, chopped
1 small bulb fennel, finely sliced
1 lemon, zested
Salt flakes
8 pitted black olives
100ml olive oil
Clean and fillet the fish. Clean the squid, cut into small pieces and lightly char on a hot barbecue. Combine tomatoes, fennel, lemon zest, salt, olives and olive oil. Place each fish fillet on a large square of baking paper and top with remaining ingredients. Wrap up neatly, folding the paper into a parcel to prevent juices escaping.
Barbecue for about 5 minutes, until the fish is just cooked.
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