Fig Leaf Wrapped Branzino (Featuring A Lot Winston) [Vlog + Recipe]

fig leaves

🥗Healthier: banana leaves

💰Cheaper: cabbage leaves

Banana leaves provide a similar moisture-retaining quality while being more accessible.

branzino

🥗Healthier: snapper

💰Cheaper: tilapia

Snapper offers a similar flavor profile, while tilapia is a more budget-friendly option.

Boil the fig leaves for about 30 seconds to allow sap to escape and make them more pliable.

Score both sides of the branzino and stuff the belly with fresh parsley and a few slices of lemon.

Generously season the outside of the fish with salt and black pepper, rubbing it into the score marks on both sides.

Arrange the fig leaves to interlock and wrap the fish like a sushi roll.

Place a few fig leaves on the bottom of the grill basket, then add the wrapped fish on top and cover with more fig leaves.

Cook the fish directly over the fire for about 10 minutes.

While the fish is cooking, boil about 2 cups of fragola in water, stirring to prevent clumping.

After about 12 minutes, taste the fragola; when it's al dente, remove it from the pot.

Melt about 3/4 stick of butter in a pan and add 3 sliced garlic cloves, sautéing for 2 minutes.

Add 1 cup of drained artichoke hearts, black pepper, and a little bit of salt to the pan and mix.

After sautéing for another 2 minutes, add the cooked fragola, fresh parsley, and juice from a quarter of a lemon to the pan.

After 10 minutes of cooking, flip the fish and cook for another 7 minutes.

To plate, place more fig leaves on the plate, add the fish, garnish with fresh parsley and lemon wedges.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens