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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Poisson En Papillote, Victorian Style

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions