2 100g barramundi fillets
1 cup cracked freekeh, cooked to al dente
1 pink shallot, finely diced
2 tsp capers
1 tomato, diced
1-2 garlic clove, crushed
2 tsp olive oil, lemon infused
Prepare two pieces of wax paper that will fit around each fillet with extra paper to fold. In a bowl, mix the freekeh with the shallot and season.
On the wax paper lay a few pieces of sliced lemon then top with half the freekeh on each piece. Top with the fish then the capers, tomato and garlic. Season. Seal the bag and put on the barbie or in the oven to bake. Cook for about 7 minutes. To serve drizzle with lemon infused oil. Serve in the open bag with parsley sprigs and lemon wedges.