What if we decided to invite summer to our table?
Today a tasty, light and fast recipe. At Rose et Marius, we love the delicate fragrance of fig leaves. It is even part of our logo and many of our fragrance collections pay tribute to it.
The fig trees in the garden are now adorned with their tender green leaves, which inspired us for this recipe. We decided to use them as a stewing method. So that these green and aromatic notes can delicately flavor the cod’s flesh.
3 medium-sized fig leaves per person.
1 piece of cod of about 150 gr per person.
2 fig wedges per person (you can easily use frozen figs).
Wild fennel branch (you can replace it with the thin leaves of the fennel bulbs).
Olive oil, here is our selection.
Salt and pepper from the mill.
Preheat your oven to 210C.
Place baking paper on the baking sheet. Put a fig leaf per person (dark green side on the paper, so that the fish touches the more fragrant veins of the leaf).
Carefully place the fish fillet on the leaf. Put 2 fig wedges (previously thawed if you don’t have fresh figs), the branch of wild fennel, a dash of olive oil, salt and pepper. Then cover (always on the ribs side of the fish) the fish of the 2nd leaf, so that the fish is completely sandwiched by the leaves.
Bake for about 10 minutes. Check the cooking, the fish must be pearly. Beware of overcooking.
The leaves will have shriveled in the heat (but will have exhaled a delicious summer odor of fig tree when cooked!): Throw them away.
When ready to serve: place a fresh fig leaf on the presentation plate. Gently move the fillet covered with figs and fennel using a spatula and place everything on the sheet of the plate.
An asset for your health
In addition to being delicate and therefore ideal for children who do not like the pronounced taste of iodine, cod is considered a lean fish. It is low in fat but rich in protein. However, it provides omega 3 polyunsaturated fatty acids, promoting the proper functioning of the cardiovascular system. It offers excellent levels of group B vitamins, vitamin D, selenium and phosphorus.
To be consumed without moderation ?