Cobia “En Papillote” with Lemon
Oven Packets with Dill Potatoes, Zucchini & Dijonnaise
- Fish
- Eggs
- Milk
Cobia is a mild, buttery fish that’s firm enough to hold together while it cooks, and has an ideal amount of fat to keep it juicy—you’ll love it! Here, we set it on a bed of tomato, shallot, and garlic, top it with lemon slices and fresh dill, wrap it in parchment paper (a French technique known as “en papillote”) and oven-steam it. This method is a surefire way to cook delicate ingredients like fish gently and evenly, and allows you to use less oil. You’ll bake the parchment packets alongside seasoned zucchini and serve the fish with crispy roasted dilled potato slices and tangy, creamy Dijonnaise for drizzling and dipping.
Ingredients
1 tablespoon
Fry Seasoning
12 ounce
Potatoes
2 unit
Zucchini
10 ounce
Cobia
(Contains: Fish)
1 unit
Lemon
2 clove
Garlic
4 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Tomato
2 teaspoon
Dijon Mustard
¼ ounce
Dill
1 unit
Shallot
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Olive Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust racks to top and middle positions and preheat oven to 375 degrees. Wash and dry produce.
Cut potatoes into ½-inch-thick wedges.
Pick and roughly chop fronds from dill.
Toss potatoes on a baking sheet with a drizzle of olive oil, half the dill, salt, and pepper.
Roast on top rack until potatoes are lightly browned and tender, 30-35 minutes. Transfer to a plate; cover with foil to keep warm.
While potatoes roast, zest lemon and halve lengthwise; thinly slice half the lemon into half-moons. Cut remaining lemon into wedges.
Halve, peel, and thinly slice shallot. Peel and thinly slice garlic. Halve tomato lengthwise, then thinly slice into half-moons. Trim and slice zucchini crosswise into ½-inch-thick rounds.
Pat cobia* dry with paper towels and place in a large bowl.
Season cobia with a drizzle of olive oil, lemon zest, remaining dill, salt, and pepper. Rub to evenly coat fish.
Cut two 10-inch-long pieces of parchment paper or foil (four pieces of parchment or foil for 4 servings); arrange pieces on a work surface with a long side facing you.
Dividing evenly, arrange shallot lengthwise in the center of parchment or foil pieces. Top with garlic and tomato. Season with salt and pepper.
Lay seasoned cobia on top of tomato. Shingle as many lemon half-moons as you like on top of fish, then top each with 1 TBSP butter.
For each cobia oven packet, bring the two long sides of parchment or foil toward the center and fold down several times until there is about 1 inch of space between parchment or foil and fish and the seal is secure.
Roll the shorter ends of parchment or foil tightly to seal packets. (TIP: Tightly sealing the packets will ensure that the fish steams properly.) Set aside.
Place zucchini in a second large bowl. Toss with a large drizzle of oil, Fry Seasoning, salt, and pepper.
Arrange zucchini on one side of a second baking sheet in a single overlapping layer. TIP: Be sure to shingle the zucchini in a single layer so they cook evenly.
Place cobia oven packets on empty side of baking sheet.
Roast on middle rack until zucchini is tender and cobia is fully cooked, 18-20 minutes.
Meanwhile, in a small bowl, whisk together mayonnaise and Dijon.
Divide cobia oven packets, potatoes, and zucchini between plates. Carefully cut a 3-inch slit in top of packets alongside the fold. TIP: If cobia isn’t fully cooked yet, carefully return opened packets to baking sheet and roast for a few more minutes.
Serve with Dijonnaise for dipping and remaining lemon wedges on the side. TIP: When you’re ready to eat, gently pull the oven packets apart at slit to open (careful—steam will be released) and push aside the lemon slices!
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the delicate, flavorful fish; some found it bland and suggested adding more seasoning or herbs.
- Ease of prep: Several noted it was time-consuming with lots of chopping, but most felt the results were worth the effort.
- Suggestions: Consider cooking zucchini longer or seasoning differently; some preferred asparagus as a side instead.
- Cooking technique: Many enjoyed learning the parchment packet method, praising how moist and tender it made the fish.
- Fish quality: Most raved about the cobia's texture and taste, though a few found it too firm or fishy.
Reviews from our home cooks
This was a lot of work, but very much worth it! I ended up returning the potato wedges to the oven for 5 minutes after the papillotes and zucchini came out, to crisp them up again, and it worked a charm. Our kids didn't like the use of fry seasoning on the zucchini, and made me promise that next time, I'd use the fry seasoning on the potatoes and the dill on the zucchini. Roasting the fish en papillote was marvelous, and I'm always a fan of shallots, so yay! And we were able to make it heart-healthy by eliminating the tablespoon of butter from each packet, and using a simple drizzle of avocado oil instead. No problem!
This was SO good! Tedious prep work, but it was worth it. The cobia was delicious and the sauce that formed in the steaming packet was very flavorful. I hope to see this one again soon. Well done, Hello Fresh. :-)
This was so good!! The fish was of excellent quality and tasted SO good steamed in the parchment packets. We also enjoyed the sauce that came with this meal. Well worth the upgrade!! Please offer Open Blue Cobia again soon!!
If I was able to give 10 stars, I would! The layered flavor of the fish dressed in lemon slices. Oh! Don't forget the dill! Mayo and Dijon mixed for a dipping sauce. The dip on the fish taste like tartar sauce! But the melding of flavors makes this dish our NEW FAVORITE!!! It's outstanding! Thank you HelloFresh!
My first time making an "en papillote" fish dinner, and it turned out pretty good! I really like the open blue cobia, and the tomato-onion-garlic over top were very good. The cobia came out nice and tender. Although I do like baked fish with seasoning (vs. the vegetables), this was like having a fine restaurant dinner and I'd recommend it!
Loved the fish. It was so tender cooked in a packet like that! Too much food with potatoes and zucchini. The two pieces of fish were very different. One thick and one thin. One cooked more rapidly than the other. Hard to keep dinner hot while we waited for the thicker piece to cook. The thinner piece was drier.
Turned out amazing. Would recommend using all the dill on the fish though, what was put on the potatoes basically just roasted away, they really didn't have any dill flavor of their own. They were still really good though! Nice and crisp 😌
This was the best meal ever! The Blue Cobia was fantastic and cooked exactly as the recipe said.
The Cobia was a delightful fish with moist flesh that still separated in big chunky layers like a cross between Mahi Mahi and Swordfish!
More trouble than it's worth. Of the three Cobia recipes I've tried, this was the most time consuming and the least flavorful, since much of the flavor ended up in a broth with nothing to soak it up.
