Baked Fish Archestratus

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READY IN: 50mins
Recipe by CJAY8248

Archestratus was a Greek from Syracuse who wrote one of the earliest known cookbooks about 330 B.C. " Buy the best fish you can find, preferably from Byzantium. Sprinkle with marjoram. Wrap the fish in fig leaves and bake. Have the slaves serve it on silver platters." I'm posting this for ZWT 6. Greece

Ingredients Nutrition

  • 1 lb white fish (cod, sole, flounder)
  • 12 teaspoon marjoram
  • salt and pepper
  • 1 lemon, juice of
  • 4 green onions, sliced the long way into 2-inch pieces
  • 12 fig leaves (canned, from a small jar) or 12 grape leaves, drained and rinsed (canned, from a small jar)
  • 1 cup dry white wine


  1. Cut fish into 1-inch-square pieces. Sprinkle with marjoram, salt and pepper, and lemon juice. Pour hot water over the fig leaves to soften, or rinse the canned grape leaves in cold water.
  2. Spread leaves out one by one. Place a piece of fish and a bit of green onion on a leaf and wrap it up, tucking in the sides as you roll. Place the rolls side by side in an oblong baking pan and pour the wine over all.
  3. Bake in a preheated oven at 350* for 20 minutes, uncovered.

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