Gurnard En Papillote with Rosemary, Carrots, and Lime

Ingredients

• Gurnard fillet, raw250 g
• Carrot, raw200 g
• Lime juice1 tbsp
• Olive oil1 tbsp

Steps

1. 1

   Grate carrots and place them onto parchment paper sheets.

2. 2

   Lay gurnard fillets on top and drizzle with lime juice and olive oil.

3. 3

   Fold and seal parchment paper packets tightly.

4. 4

   Bake at 190°C for 18 minutes and open just before eating.