Poisson En Papillote, Victorian Style

Total Time
30mins
Prep 15 mins
Cook 15 mins

Discovered this recipe in The Great Victorian Cookbook by John Midgley, published in 1995...Placed here for safekeeping!

Ingredients Nutrition

Directions

  1. Preheat oven to 400°; have ready 4 squares of tin foil or greaseproof parchment paper, large enough to envelope each portion of fish and vegetables; butter or oil the foil or parchment paper.
  2. With the remaining oil, stir-fry the onion, garlic, carrot and potatoes a few minutes or until lightly colored.
  3. Cover and reduce heat to low, simmering until soft, for a few minutes, stirring a few times; Add the tomatoes and cook, uncovered, for about 4 minutes longer.
  4. Remove from the heat; divide in four portions and spread onto the four pieces of foil/paper.
  5. Then place the fish steaks on top; scatter with basil; season with salt and pepper; Pour a little wine or cider over all; then sprinkle EACH portion with 2 teaspoons olive oil.
  6. Fold up in parcels, sealing tightly; bake in preheated oven for 10-15 minutes (depending on thickness, some fish steaks may need more time) and serve garnished with the lemon quarters.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a