Barramundi en Papillote with Asparagus, Carrots and Potatoes

Directions

1. Preheat the oven to 400 and line a baking sheet aluminum foil.
2. Slide the potatoes in half then slide each half in 1/2 inch thick circles.
3. Rinse and dry carrots and asparagus.
4. Chop carrots in a matchstick size pieces.
5. Snap off the ends of the asparagus and chop into bit size pieces.
6. Place carrots and asparagus into a bowl and season with salt, pepper and 1 tbsp of sesame seed oil.
7. Add potatoes in a single layer on the parchment-lined or foil baking sheet season with salt and pepper. 
8. Pour bowl of veggies over potatoes.
9. Place Barrumundi on top of potatoes and veggies season fish with salt, pepper and a drizzle of olive oil.
10. Fold up package so it's completely sealed.
11. Pop in oven for 15 minutes. Take out to check for doneness, time may vary depending on your oven.
12. Once it's done, let it rest out of the oven for a few minutes.
13. Plate up! Option to squeeze a bit of lemon juice on each plate