Prep 15 mins
Cook 15 mins
Discovered this recipe in The Great Victorian Cookbook by John Midgley, published in 1995...Placed here for safekeeping!
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 garlic cloves, finely chopped
- 1 carrot, chopped
- 4 Red Bliss potatoes, sliced paper thin
- 4 tomatoes, finely chopped
- 2 lbs tuna steaks or 2 lbs salmon steaks
- 12 basil leaves, cut in strips
- salt and pepper (optional)
- 1⁄2 cup dry white wine or 1⁄2 cup apple cider
- 1 lemon, quartered
- 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.
- With the remaining oil, stir-fry the onion, garlic, carrot and potatoes a few minutes or until lightly colored.
- 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.
- Remove from the heat; divide in four portions and spread onto the four pieces of foil/paper.
- 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.
- 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.