Mustard Dill Fish in Parchment

Name: Mustard Dill Fish in Parchment
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Yield: 1 servings
Cuisine: French-inspired
Ingredients: 1 (6 oz) cod fillet; 1/2 zucchini; 1 carrot; 6 cherry tomatoes; 3 tbsp olive oil, divided; 1 tbsp whole grain mustard; 1 tbsp Dijon mustard; 1 tbsp fresh dill; 2 cloves garlic; 1/2 lime, juiced; salt, to taste; black pepper, to taste

This mustard-dill fish in parchment is a classic French-inspired en papillote dish featuring tender cod and fresh vegetables steamed together in a sealed pouch, finished with a bright mustard-dill sauce that infuses every bite.

🌍French-inspired 🏷️Fish en papillote 🏷️Baked cod 🏷️Parchment paper fish 🏷️Mustard dill sauce Healthy dinner

🏷️

🏷️Cod

-0:00

just.homemade.foodonTikTok

Total

27 min

Servings

1

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok · by just.homemade.food

-0:00

just.homemade.foodonTikTok

Ingredients

1 (6 oz) cod fillet
1/2 zucchini
1 carrot
6 cherry tomatoes
3 tbsp olive oil, divided
1 tbsp whole grain mustard
1 tbsp Dijon mustard
1 tbsp fresh dill
2 cloves garlic
1/2 lime, juiced
salt, to taste
black pepper, to taste

12 Ingredients

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Instructions

1
Create a pouch from a large sheet of parchment paper by folding it and tying the ends with kitchen twine.
2
In a small bowl, prepare the sauce by whisking together 2 tablespoons of olive oil, whole grain mustard, Dijon mustard, chopped dill, minced garlic, and lime juice.
3
Drizzle the remaining 1 tablespoon of olive oil into the bottom of the parchment pouch.
4
Layer the zucchini and carrot ribbons inside the pouch.
5
Place the cod fillet on top of the vegetables and season with salt and pepper.
6
Spoon the mustard-dill sauce evenly over the fish.
7
Top with cherry tomatoes.
8
Cook in an air fryer or oven at 400°F (200°C) for 15-17 minutes, or until the fish is opaque and flakes easily with a fork.
9
Carefully open the pouch, serve immediately, and enjoy.

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Tips & Notes

Pro tips

Tear parchment into a large square (about 16×16 inches) and fold it in half to form a pouch before adding ingredients; this traps steam effectively and puffs during cooking.
Slice vegetables thin so they cook through in the same 15–18 minutes as the fish; uneven cuts lead to undercooked carrots.
Don't skip juicing the lime fresh; it brightens the mustard-dill sauce and prevents the dish from tasting heavy.
Open the parchment carefully when done—steam inside is very hot and can cause burns; use kitchen shears or a knife to vent from the top edge first.

Substitutions

Whole grain mustard → Dijon mustard only (use 2 tbsp total; slightly less texture but same tang)
Fresh dill → fresh tarragon or chervil (1 tbsp; similar delicate flavor profile)
Cherry tomatoes → diced regular tomato or sun-dried tomato (adjust quantity to 1/4 cup)

Storage & make-ahead

Store leftovers in an airtight container for up to 2 days. Reheat gently in a 350°F oven for 8–10 minutes, covered with foil, or eat cold as a salad.

Equipment

parchment paper · kitchen shears or sharp knife

Common Questions

Can I use a different fish instead of cod?

Yes. Halibut, sea bass, or haddock work well. Choose fillets of similar thickness (about 6 oz) and adjust cooking time by a minute or two if thinner or thicker.

How do I know when the fish is done?

The parchment will puff up and steam will release when you open it. The fish should be opaque and flake easily with a fork. Cooking time is typically 15–18 minutes at 400°F.

Can I prep the packets ahead of time?

Yes. Assemble the packets up to 4 hours ahead and refrigerate. Add an extra 2–3 minutes to cooking time if they go straight from the fridge to the oven.