Recipe 4: Baked Fish in Fig Leaves

Chapter 4 is dedicated to Archestratus, who tasted his way around the world, poetically recording his findings. He preferred simply prepared dishes made with the freshest ingredients and had strong opinions, preferring seafood over meat and despising rich sauces. He poured his knowledge and passion into one of the earliest cookbooks created, Life of Luxury.

Baked Fish in Fig Leaves is a recipe out of his cookbook. Having no idea where to get fig leaves, I decided to wrap the fish in parchment paper (also referred to as en papillote). The key to successfully steaming the fish is to tightly seal the edges so the paper puffs while cooking. The bonus of cooking this way is that you can add vegetables and herbs to flavor the fish. I chose leeks and mushrooms, but you can use any flavor combination you want. Another great option would be peppers, onions, cliantro and lime or tomatoes, basil, lemon and white wine. 

Ingredients:

• 2 pieces of firm white fish
• 1 leek, sliced
• 8 oz mixed mushrooms
• herbs de provence 
• 1/2 cup white wine

Preheat the oven to 400°.

Saute the sliced leeks and mushrooms in a tablespoon of olive oil for about 5 minutes They don't need to be completely cooked since they are going in the oven. Add the wine and herbs de provence, cook for 1 minute.

Rip off a large piece of parchment paper, you want to be able to fold the paper enough times to tightly seal in the fish. Lay down the sauteed vegetables (including cooking liquid) and place the fish on top. 

Wrap as tightly as you can, crimping and rolling the edges.

Place on a baking sheet and bake for 15 minutes.