Poisson En Papillote, Victorian Style Recipe

Name: Poisson En Papillote, Victorian Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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); ½ cup dry white wine or ½ cup apple cider; 1 lemon, quartered

Servings: persons

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)
½ cup dry white wine or ½ cup apple cider
1 lemon, quartered

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.

817

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 yellow onion, chopped, 2 garlic cloves, finely chopped, 1 carrot, chopped, and more.

Yes, Poisson En Papillote, Victorian Style falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Poisson En Papillote, Victorian Style

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