Preheat the oven to gas 8 (240 °C).
Peel carrots and cut into thin slices. Put them 10 minutes in boiling water. Drain and set aside.
Wash and dry the mullets and halve the cherry tomatoes.

Preparation of the tapenade:
Put the anchovies, capers, olives, olive oil, lemon juice and pepper in a blender. Mix until a thick puree.

Preparation of the envelope:
Cut 8 squares of aluminum foil, upholster with tapenade and file a mullet on each aluminum foil.
Put on the red mullet cherry tomatoes, sliced ​​carrots, parsley and basil.
Drizzle with olive oil.
Close the papillote and bake ten minutes in the oven.