Open Blue Cobia “En Papillote” with Lemon
Oven Packets with Dill Potatoes, Zucchini & Dijonnaise
Open Blue Cobia “En Papillote” with Lemon
Tender cobia baked in parchment with lemon, dill potatoes, zucchini, and a creamy dijonnaise for a bright, elegant seafood dinner.
Ingredients
For 2 servings
- 10 ounce Cobia
- 2 teaspoon Dijon Mustard
- ¼ ounce Dill
- 1 tablespoon Fry Seasoning
- 2 clove Garlic
- 1 unit Lemon
- 4 tablespoon Mayonnaise
- 12 ounce Potatoes
- 1 unit Shallot
- 1 unit Tomato
- 2 unit Zucchini
Additional Ingredients
- Butter
- Cooking Oil
- Olive Oil
- Pepper
- Salt
PDF
DifficultyHard
Prep Time15m
Total Time50m
Calories880
Protein34g
Carbs53g
Fat59g
Tags:
Protein SmartFiber SmartLow SodiumMass Gain Friendly
⚠️Allergens:
🥚Eggs🐟Fish🥛MilkSwaps and substitutions
For egg-free needs, swap the mayonnaise in the Dijon sauce for an egg-free mayo or plain yogurt if dairy is fine. For fish-free diners, replace the cobia with firm tofu or hearty mushrooms and keep the lemon, dill, and vegetables.
What to serve with it
Serve with a crisp green salad or steamed green beans to balance the rich fish and creamy accents. A chilled white wine or sparkling water with lemon suits the bright, herby profile and keeps the meal fresh.
