• 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 Open Blue 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! ***Cobia is fully cooked when internal temperature reaches 145°.***