Roasting fish while wrapped in fig leaves, imparts moisture to any fish, while keeping a sauce and veggies bundled inside.
Course Seafood
Cuisine Mediterranean
Prep Time 20 minutesminutes
Cook Time 15 minutesminutes
Total Time 35 minutesminutes
Servings 2servings
Equipment
Baking dish
Cooking twine
Ingredients
21-inchFish steaks swordfish, salmon, tuna or others
2Large Fig Leaves or 4 medium *see notes
1tbspOlive oil or butter
1/2Lime or Lemon thinly sliced
Coarse salt to taste
2piecesCooking Twine 12-inches long each
1cupVeggies - thinly slicedzucchini, squash, asparagus or fairytale eggplant,
2sprigsFresh Herbsthyme, oregano or marjoram
1smallChili pepper (optional)thinly sliced
2tbspSavory Fig sauce (or sauce of choice)homemade
Instructions
Wash and dry the freshly cut fig leaves. Set on a work space, pretty side down with twine under the leaf, ready to tie.
Set the fish in the middle of the leaf, or overlapped leaves if using two.
Drizzle with olive oil or melted butter, as you have chosen.
Brush a little of the savory fig sauce (or sauce of choice), across each fish filet. Layer the slices of citrus, veggies, chili, herbs you have chosen to use and finish with a sprinkle of salt.
Bring all the fingers of the leaves into the center to overlap each other. Tie the twine around the bundle just as you would a package.
Bake at 350 for 12-15 minutes.
Allow to rest 5-minutes before serving
Video
Notes
When fig leaves are fully grown, they usually produce 5-finger leaves, which makes them plenty large enough to wrap around food for roasting. Otherwise, if the leaves have only 3-fingers, then overlap 2 leaves for wrapping and bundling.