(Baudroie en Feuilles de Figuier)
The fig leaves used in this recipe impart a delicate scent and flavor to the fish when wrapped and grilled. If you cannot find anglerfish, try substituting grouper, halibut, or sea bass.
- 4 (3/4"-thick) slices (1 1⁄2–2 lbs.) of fileted fish
- Salt and pepper
- 1 lemon
- 2 tbsp. olive oil
- 4 large fig leaves, stems removed, rinsed but undried