Fig Leaf Roasted Fish Packets with Savory Fig Sauce
Fish roasted inside fresh fig leaves with herbs, summer vegetables, and savory fig sauce. This Mediterranean-inspired recipe is perfect for summer dinners.
Servings 2 servings
Equipment
- Baking dish
- Cooking twine
Ingredients
- 2 1-inch Fish steaks swordfish, salmon, tuna or others
- 2 Large Fig Leaves or 4 medium *see notes
- 1 tbsp Olive oil or butter
- 1/2 Lime or Lemon thinly sliced
- Coarse salt to taste
- 2 pieces Cooking Twine 12-inches long each
- 1 cup Veggies - thinly sliced zucchini, squash, asparagus or fairytale eggplant,
- 2 sprigs Fresh Herbs thyme, oregano or marjoram
- 1 small Chili pepper (optional) thinly sliced
- 2 tbsp Savory Fig sauce (or sauce of choice) homemade
Instructions
- Wash and gently dry the fresh fig leaves. Lay them shiny side down on your workspace with cooking twine placed underneath each leaf, ready for tying later.If the leaves feel stiff, briefly blanch them in warm water for 15–20 seconds to make them more flexible.
- Place the fish filet in the center of the leaf. Drizzle with olive oil or melted butter, then brush lightly with savory fig sauce.Top with: thin citrus slices, soft summer vegetables, fresh herbs, coarse salt, thinly sliced chili pepper (optional)
- Fold the fig leaf edges inward, overlapping them like a small package around the fish and vegetables.Tie securely with cooking twine.The tighter the bundle, the more aromatic steam remains trapped inside while roasting.
- Place the bundles onto a parchment paper lined baking sheet. Bake at 350 for 12-15 minutes.
- Allow to rest 5-minutes before serving
Notes
When fig leaves are fully grown, they usually produce 5-finger leaves, which makes them large enough to wrap around food for roasting. Otherwise, if the leaves have only 3-fingers, then overlap 2 leaves for wrapping and bundling.