This recipe adds a smokey flavour to your favourite fish by grilling it in Mt Cook Alpine Cedar Wraps. Use them in the oven or on the BBQ, they’ll be sure to add some creative flair to the dinner table.
Soak 4 of the cedar wraps in cold water for 30 mins.
Combine the salt, chilli flakes, thyme and lemon zest. Lightly oil the fish and sprinkle with the seasoning mix on the top.
Lightly oil one side of the cedar wrap, put on piece of fish, top with a bay or lemon leaf, roll up and tie with twine.
Cook on heated grill for 12-15 mins depending on thickness of fish (keep a spray bottle with water nearby in case the cedar catches alight).
Serve with a salad of sliced cucumber, fennel and radish.
1 packet Mt Cook Alpine Cedar Wraps
1 teaspoon sea salt pinch chilli flakes
1 tablespoon chopped thyme leaves
grated zest of 1 lemon
4 thick pieces of fish (try hapuka or monkfish)
4 bay or lemon leaves