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Baked Halibut With Fig Leaves

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Ingredients

Adjust Servings:
4 large fig leaves (may sub. for grape leaves)
4 halibut fillets 1/2 to 1 inch thick
4 tablespoons olive oil
salt and pepper
lemon wedge

Nutritional information

564.5
Calories
205 g
Calories From Fat
22.9 g
Total Fat
3.2 g
Saturated Fat
130.4 mg
Cholesterol
219.7mg
Sodium
0 g
Carbs
0 g
Dietary Fiber
0 g
Sugars
84.9 g
Protein
331g
Serving Size (g)
4
Serving Size

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Baked Halibut With Fig Leaves

Features:
    Cuisine:

    This is a kid friendly Alice Waters recipe. Since my son recently discovered he likes halibut (yeah!!!) I found this recipe and thought I'd share.

    • 35 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Baked Halibut With Fig Leaves,This is a kid friendly Alice Waters recipe. Since my son recently discovered he likes halibut (yeah!!!) I found this recipe and thought I’d share.,This is a kid friendly Alice Waters recipe. Since my son recently discovered he likes halibut (yeah!!!) I found this recipe and thought I’d share.


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    Steps

    1
    Done

    Heat Oven to 375 Degrees.

    2
    Done

    Wash Leaves and Put Them on Table Shiny Side Up.

    3
    Done

    Place Fish in Middle of Each Leaf.

    4
    Done

    Oil Fish on Both Sides and Sprinkle With Salt and Pepper.

    5
    Done

    Fold Up Fig Leaf Over Fish to Make a Package. Put the Folded Side Down When You Place It on a Baking Sheet or Grill It So It Will Stay Closed.

    6
    Done

    If Baking Fish in Oven Pour 1/4 Cup of Water on Baking Sheet.

    7
    Done

    Put Baking Sheet With Packages in Oven For 10 Minutes. If Grilling Fish 3 to 4 Minutes on Each Side.

    8
    Done

    to Check If Done, Open Up One of the Packages and Look at Center of Fish. If It's White and Flaky, It's Done.

    9
    Done

    Put Packages on Plates and Let Each Person Open Their's Up.

    10
    Done

    Squeeze Lemon and Salt to Taste.

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    Clara Bailey

    Culinary historian exploring recipes and techniques from ancient civilizations.

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