|Red snapper fillets||24 Ounce (Skin Attached, 4 Fillets, 4 To 6 Ounce Each)|
|Freshly ground pepper||To Taste|
|Extra virgin olive oil||1⁄2 Cup (8 tbs) (Cold Pressed)|
|Fig leaves||4 Large|
|Beef marrow||1⁄2 Pound, cut into thin rounds|
|Fresh figs||4 (Whole)|
|Lemons||2 , juiced|
|Coarse salt||1 Tablespoon|
|Cracked peppercorns||1 Tablespoon (White Variety)|
Season the fillets with salt and pepper to taste.
Refrigerate until ready to proceed.
Preheat the oven to 475° F.
With a vegetable peeler, peel the zest from the orange in long, thin strips, as though it were an apple.
Avoid the bitter white pith.
Place the orange strips on a small, unbuttered baking sheet and bake until lightly colored and shriveled around the edges, about 4 to 5 minutes.
Remove and set aside.
Leave the oven temperature set at 475° F.
In a large, non-stick saute pan, heat 2 tablespoons of the olive oil.
Add the fish fillets, skin side down, and cook over high heat without turning until the flesh is firm and the skin crisp, 3 to 5 minutes.
Drain and place 1 fillet directly onto each fig leaf.
Top the fillet with slices of marrow and strips of orange.
Fold up the sides of the leaves to form a small bundle.
Secure the ends with toothpicks.
Place the bundles and the fresh figs on a large buttered baking sheet, and bake until the leaves are lightly browned, about 6 minutes.
Transfer the bundles and figs to 4 individual serving plates.
Remove the toothpicks and peel back the leaves to expose the fish partially.
Drizzle the remaining olive oil and the lemon juice over the bundles, and sprinkle with the coarse salt and cracked peppercorns.
Serve at once.