Fig-leaf wrapped baked fish.

Choose white fish barramundi or snapper or the freshest available at the market and one fillet portion per person with fig leaves large enough to securely wrap the fish.  Fig leaves are available at the market or greengrocers.   

Place the fish on top of a fig leaf, drizzle with olive oil, season with salt and pepper. Securely wrap the fish in its leaf and place downside the weight of the fish should keep the leaf together or use some string to close the leaf properly.

Place on a baking tray slightly coated with olive oil and bake in the oven, pre-warmed to 200 degrees, for about five minutes. Don�t overcook the fish because it should be very moist, juicy and tender.

Take out of the oven, unwrap the leaf and serve the fish immediately with just a wedge of lemon, a green salad and some boiled kipfler potatoes. The fig leaf isn�t eaten but it adds a delightful fragrance and nutty almost coconut flavour to the fish.  

This dish is perfect with a Yarra Valley chardonnay, perhaps Serrat 2006 available from Prince Wine Store, South Melbourne.