Serves 4

2 x salmon fillets, mid cut, about 400g each
bunch spring onions
large handful flat-leaf (Italian) parsley leaves, roughly chopped
large handful coriander (cilantro) leaves, roughly chopped
1 handful mint leaves, roughly chopped
large red chilli, finely sliced (seeded if it’s a hot one)
1 lemon, sliced
3 tbsp olive oil
3 tbsp lemon juice
1 tsp sea salt

Wetting the newspaper prevents it from burning on the hotplate
(although it will a little anyway, which is fine) and creates a steamy
environment for the fish to cook in. This makes cooking for a crowd
too easy. Only limited by the size of your hotplate, you could easily
cook six or eight of these and feed an army with little effort.
Preheat the barbecue hotplate to high.
Lay out two large sheets of newspaper on top of each other and
liberally brush the newspaper all over with water to dampen. Tear off
a piece of baking paper, slightly larger than a fish fillet and sit it in
the middle of the newspaper. Repeat for the other fillet.
Finely slice 3 spring onions and put in a bowl with the other
herbs and the chilli. Cut the remaining spring onions in half,
lengthways, and lay these on top of the baking paper. Now lay the
lemon slices on the spring onions. Sit the fish on the lemons and
season well with sea salt and freshly ground black pepper. Scatter
the herb mix evenly all over the top of the fillets. Combine the olive
oil and lemon juice in a small bowl and pour over the fi sh. Fold
up the newspaper to form a parcel by bringing the two long sides
together, and folding down. Tuck the two shorter ends in underneath
and sit the parcel, with the tucked sides on the hotplate. Cover with
the lid and cook for 20 minutes. Remove and allow to rest for 5
minutes before carefully moving the fish to a plate. Drizzle over the
cooking juices and serve.

    Recipes and images extracted from Fired Up, by Ross Dobson (Murdoch Books), RRP $34.95. Photography by Brett Stevens.