Fish Wrapped in Fig Leaves

Mr. Dalby presents this ancient fig leaf recipe, attributed to the Greek cook Archestratus [350BC]:

"In autumn, as the Pleaides go down, you can cook bonito-and you can cook it in any way you please...But if you want to be told this too...the very best way for you to deal with this fish is to use fig leaves and fresh oregano (not very much), no cheese, no nonsense. Just wrap it up nicely in fig leaves fastened above with string, then hide it under hot ashes, keeping a watch on the time when it will be baked. Don't overcook it."
---The Classical Cookbook, Andrew Dalby and Sally Grainger [J. Paul Getty Museum: Los Angeles] 1996 (p. 59-60)