Barramundi Parcels with Lime & Herbs on the Buschbeck

If you've ever worried about cooking fish over an open fire, parcels are your answer. There's no flare-up to panic about, no flipping at the wrong moment, no dried-out edges. Everything steams gently in its own juices, which makes this one of the most relaxed things you can cook on a Buschbeck.

I love doing these barramundi parcels when I want something that feels a bit special but takes almost no effort. The lime, ginger and spring onion infuse into the fish as it steams, and by the time you fold back the paper at the table, you get this gorgeous hit of fragrant steam. It's a bit theatrical, honestly, and everyone always leans in.

It's also a great one if you're easing a crowd into the idea that a Buschbeck isn't just for steak and pizza. Seafood deserves its own time by the fire too.

Serves 4 · Fire: medium coals · Cook: 15 min

Ingredients

• 4 barramundi fillets, about 180 g (6 oz) each
• 2 limes, sliced
• 2 cm (¾ in) piece ginger, finely grated
• 2 spring onions, sliced
• 1 tbsp soy sauce
• 1 tbsp olive oil
• A handful of coriander and mint leaves

Method

1. Get a medium fire going and let it settle into even coals.
2. Lay each fillet on a large sheet of baking paper on top of foil. Top with lime, ginger and spring onion. Drizzle with soy and oil.
3. Fold up into sealed parcels. Cook on the grill for 12–15 minutes until the fish is just cooked.
4. Open carefully, scatter with herbs and serve with steamed rice.

Fire note: Cook the parcels on the cast iron grill over medium coals. Heat-resistant gloves make it easy to lift and open them safely.

Buschbeck kit: Heavy-Duty Cast Iron Grill · Heat-Resistant Gloves

How to cook barramundi parcels on a Buschbeck

The key piece of kit here is the cast iron grill. You want a medium fire that's had time to settle into even coals - no roaring flames, just a steady, gentle heat. Too hot and the paper will scorch before the fish has had a chance to steam through properly.

Build your fire a little ahead of time so you're not rushing. Once the flames have died back and you're left with glowing coals and a soft, consistent heat across the grill, you're ready to go. If you've read my Buschbeck temperature guide, this is the "medium" zone - hand held above the grill for a few seconds comfortably, not instantly.

Lay your parcels flat on the grill, not stacked, so the heat gets underneath them evenly. Resist the urge to move them about. The paper and foil are doing the hard work of trapping steam, and every time you lift or prod a parcel you let that heat escape.

At around the 12-minute mark, carefully lift one parcel with heat-resistant gloves and have a peek - the flesh should be opaque and just flake with a fork. If it needs another minute or two, pop it straight back on. Because the parcels seal in moisture, there's a decent window where the fish stays perfect, so you're not racing the clock like you are with a steak on the coals.

Open them away from your face - that first puff of steam is fragrant but fierce.

What to serve with barramundi parcels on the Buschbeck

Steamed rice is the obvious, sensible match - it soaks up all those lime and soy juices beautifully. If you want to make a bigger night of it, I'd put these alongside something char-grilled, like the chicken souvlaki for anyone after more than fish, or keep it lighter with the fire-blistered tomatoes with burrata as a starter while the parcels steam away.

FAQs

Can I use foil instead of baking paper for Buschbeck fish parcels?

You can, though I like baking paper under the foil so the fish doesn't pick up a metallic taste. Foil alone works fine if that's all you've got - just make sure the parcel is well sealed so the steam stays in.

What fish works best for parcels on a Buschbeck?

Barramundi is lovely because it's firm and holds together well, but snapper, salmon or any firm white fish will work just as nicely cooked this way over the coals.

How do I know when the parcels are done?

After about 12 minutes, carefully open one with heat-resistant gloves and check the fish flakes easily and looks opaque right through. If not, reseal and give it another couple of minutes.

Do I need a hot fire for fish parcels on the Buschbeck?

No - medium coals are ideal. A fire that's too hot will scorch the paper before the fish has steamed through, so let the flames die back first.

Get all 89 recipes in The Wood Fire Kitchen

Barramundi Parcels with Lime & Herbs is one of 89 recipes in my cookbook, The Wood Fire Kitchen: Recipes for your Buschbeck outdoor fireplace. It covers everything from lighting and reading the fire to pizza, grilling, the rotisserie, camp-oven dinners and desserts baked in the embers, with a Buschbeck kit note on every recipe so you know exactly which accessory to reach for.

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