Fig tree leaves are inedible, unlike grape leaves which are commonly used in various cuisines globally.
I can’t pinpoint the source where I picked up the idea of roasting salmon fillet wrapped in fig tree leaves, but when I searched for it I found that surprisingly it is quite common around the internet world.The leaf is, of course, discarded once the fish is cooked, but strangely enough it leaves this wonderfully aromatic coconut scent behind, and brings the (already delicious) salmon to a whole new level of flavor.
The recipe is as simple as can be, and no real measurements are necessary: season the fillet with salt, lemon zest, and a drizzle of olive oil, wrap in the leaf, and roast.
fig tree leaves
Preheat oven to 400°F.
Place the fillet on the shiny side of a fig tree leaf.
Season with salt, lemon zest, and a drizzle of olive oil, wrap in the leaf.
Roast for 15 minutes.