Fish Baked in Fig Leaves
Wrapping fish in leaves is one of the oldest Mediterranean ways of cooking. When heated, fig leaves release essential oils with a light woody, herbal aroma…
- CuisineGreek
- Prep15 min
- Cook25 min
- Total40 min
- Makes2 servings
Fish Baked in Fig Leaves
1. Prepare the fish and leaves:
Scale and gut the fish, rinse it and pat it dry with a paper towel.
Rinse the fig leaves and scald them with boiling water so they turn soft and pliable.
2. Season:
Rub the fish inside and out with olive oil and coarse sea salt,
and tuck the oregano or savory into the cavity.
3. Wrap:
Lay the leaves out overlapping, place the fish on top and wrap it snugly.
Tie with kitchen twine if needed and drizzle with a little more oil.
4. Bake:
Bake at 200°C for about 20–25 minutes, depending on the size of the fish,
until the flesh is opaque and flakes easily.
5. Serve:
Let it rest for a couple of minutes, unwrap at the table and finish with a drizzle of olive oil.
The leaves are there for aroma and moisture, so they are not eaten.
Fish Baked in Fig Leaves
History & OriginsWrapping fish in leaves is one of the oldest Mediterranean ways of cooking. When heated, fig leaves release essential oils with a light woody, herbal aroma, and they keep moisture inside so the fish does not dry out. This version follows an ancient Greek style: just fish, olive oil, wild herbs and salt. Note that the ancient Greeks of the classical period did not use lemon, because citrus reached the Mediterranean much later.
Fish Baked in Fig Leaves
The story behind the dishWrapping fish in leaves is one of the oldest Mediterranean ways of cooking. When heated, fig leaves release essential oils with a light woody, herbal aroma, and they keep moisture inside so the fish does not dry out. This version follows an ancient Greek style: just fish, olive oil, wild herbs and salt. Note that the ancient Greeks of the classical period did not use lemon, because citrus reached the Mediterranean much later.
