Cobia “En Papillote” with Lemon
Oven Packets with Dill Potatoes, Zucchini & Dijonnaise
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Potatoes
2 unit
Zucchini
1 unit
Shallot
2 clove
Garlic
1 unit
Tomato
1 unit
Lemon
¼ ounce
Dill
10 ounce
Cobia
(Contains: Fish)
1 tablespoon
Fry Seasoning
4 tablespoon
Mayonnaise
(Contains: Eggs)
2 teaspoon
Dijon Mustard
Not included in your delivery
Salt
Pepper
Olive Oil
Cooking Oil
Butter
(Contains: Milk)
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 1⁄2-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 1⁄2-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!
Fish is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the delicious, flavorful fish, though some found it a bit bland and suggested more seasoning.
- Ease of prep: Wrapping fish in parchment was tricky for some; others found the prep work tedious but worth it.
- Suggestions: Consider skipping the tomatoes and fry seasoning on zucchini; try different sides for variety.
- Cooking technique: The parchment packet method yielded tender, moist fish and created a flavorful sauce 🐟.
- Texture: Cobia's firm texture was praised, but watch cooking times as thinner pieces may dry out faster.
