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Poisson En Papillote, Victorian Style

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

Ingredients Nutrition


  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.

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