Ingredients
- 6 to 8 fresh fig leaves, rinsed and patted dry
- 2 halibut fillets, about 6 ounces each
- Salt and pepper to taste
- 1 yuzu, roughly chopped (or substitute 1 small lemon)
- 2 garlic cloves, roughly chopped
- 1-inch piece fresh ginger, roughly chopped
- 1 shallot, roughly chopped
Instructions
- Preheat your oven to 425 degrees Fahrenheit.
- Line the bottom of a lidded casserole dish or Dutch oven with half of the fig leaves, overlapping them slightly so the fish has a full bed to rest on. The leaves should smell faintly sweet and almost tropical when you handle them.
- Place the halibut fillets on top of the leaves and season generously with salt and pepper on both sides.
- Scatter the roughly chopped yuzu, garlic, ginger, and shallot over and around the fillets. The aromatics should be distributed evenly so they perfume the fish from every angle.
- Cover the fillets with the remaining fig leaves, tucking them around the edges so the fish is fully enclosed in a fragrant packet. Place the lid on the casserole dish.
- Bake for 15 minutes. When you lift the lid, the kitchen will fill with an incredible coconut-vanilla aroma from the fig leaves. The halibut should be opaque white all the way through, flake easily when pressed gently with a fork, and feel silky and tender rather than firm. The aromatics will have softened and melted into the juices pooling around the fish.
- Carefully unwrap the top fig leaves and transfer the halibut to plates, spooning the fragrant juices and softened aromatics over each fillet.