Poisson En Papillote, Victorian Style

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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 wine or 1/2 cup apple cider
• 1 lemon, quartered

Recipe

• 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.