Whole Fish Wrapped in Fig Leaves with Salsa Verde | TASTE

Ingredients

• 1 c chopped flat-leaf parsley
• 2 tbsp capers
• 1 anchovy fillet
• Kosher salt
• 3 tbsp fresh lemon juice, or as needed
• 5 tbsp extra-virgin olive oil
• 2 1½-pound whole fish (such as branzino), gutted and cleaned
• 2 lemons, thinly sliced and seeded, plus wedges for serving
• 3-4 sprigs flat-leaf parsley, plus leaves for sprinkling
• 3-4 sprigs tarragon, plus leaves for sprinkling
• 3-4 sprigs thyme, plus leaves for sprinkling
• 8-16 fig leaves, washed well and tough stems removed, as needed
• Extra-virgin olive oil for drizzling