Slices of sea bream, courgette, carrot and mange-tout steamed 'en papillote' with lime.
Remove the bones from the sea bream fillets then cut in to thin slices.
Zest and juice the lime. Peel the carrot. Thinly slice the carrot and the courgette then cut in to julienne strips. Cut the mange-tout into slices.
Place all the vegetables in a bowl and season with salt and pepper. Season the sea bream with salt and piment d'Espelette.
Place a serving of vegetables in the centre of a sheet of Carta Fata and top with a few slice of sea bream. Drizzle olive oil and a little lime juice over the top and sprinkle with lime zest. Gather the edges of the Carta Fata together and secure firmly with staples to make an airtight 'papillote'. Place in a hot non-stick frying pan for 3 minutes (the dish is cooked when the Carta Fata is inflated).
Place the 'papillotes' in deep plates or soup bowls and open at the table.
«If you do not have any Carta Fata cooking film, you can use baking parchment or tin foil. If using tin foil, cook in the oven for 10 minutes at 220 °C.»