One approximately 1-pound (500g) white-fleshed fish like sea bream or red snapper, cleaned (See note)

2 cloves garlic, skin removed

1 lemon, sliced

4-5 large fig leaves, rinsed and stems trimmed

2 preserved lemons, whole

1 cup mixed fresh herbs, like dill, basil, parsley

1 cup Oracle olive oil

Salt

Butcher’s twine

1. Preheat your oven to 400°F (200°C) and prepare the fish by filling the cavity with the peeled garlic and lemon.

2. On a flat surface, arrange the fig leaves in a single layer large enough to wrap around the entire fish. Place the fish in the center and fold the fig leaves up and over from the bottom, then flip the fish over towards the top edge so that the seam is underneath. Secure the leaves with the butcher’s twine, being careful to avoid big gaps between the leaves - if there are any gaps, gently tug the leaves to fill them.

3. Transfer the wrapped fish to a baking tray and roast in your preheated oven for 25-30 minutes. Check for doneness by cutting open the fig leaf package with scissors and using a knife to create a cut along the spine from head to tail. The fish is ready when the flesh is easily pulled away from the spine and the eyes of the fish are opaque.

4. While the fish is roasting, prepare the preserved lemon and herb oil: in a blender, combine preserved lemons, fresh herbs, Oracle oil and 1 tsp salt. Blend until smooth, then taste for seasoning and adjust if necessary.

5. When your fish is done roasting, carefully open up the fish by folding the flesh on either side of the spine over with a knife. Remove the spine and other large bones, spoon the preserved lemon oil overtop and serve.

Note: When purchasing your fish, ask your fishmonger to clean the fish and remove its scales. If sea bream or red mullet isn't available, ask your fish monger for a similar white-fleshed fish.