Cod en Papillote with Lemon Mango Salsa
Prep time
Cook time
Total time
Serves: 3
  • 3 Tbsp Extra-Virgin Olive Oil
  • ½ Lime, juiced
  • 1 tsp Nestlé Good Host Lemon Iced Tea Powder
  • 2 Cloves of Garlic, Minced
  • ½ tsp Salt
  • ¼ tsp Pepper
  • 1 Zucchini, Sliced
  • 1 Red Bell Pepper, Sliced in Strips
  • 8-10 Asparagus
  • 3 6-Ounce Cod or other White Fish Fillets
  • 1 medium Mango, Diced
  • ¼ Red Onion, Diced
  • ½ cup Fresh Cilantro, Chopped
  • ½ Lime, Juiced
  • 1 tsp Nestle Lemon Iced Tea Powder
  • 1 Jalapeño, Seeded and Minced
  • 1 Avocado, Diced
  • 1 Red Bell Pepper, Diced
  • 1 Cob of Corn, Kernels removed
  • ¼ tsp Salt
  • ¼ tsp Black Pepper
  1. Preheat oven to 350 degrees
  2. In a large bowl, mix olive oil, lime juice, Nestlé Good Host Lemon Iced Tea Powder, garlic, salt and pepper
  3. Add sliced zucchini and red bell pepper and toss to coat
  4. Transfer zucchini and peppers to a large piece of parchment paper, reserving oil
  5. Top zucchini and peppers with asparagus, and then place fish evenly across top of veggies
  6. Drizzle reserved oil over fish
  7. Fold one side of parchment paper over center of fish, fold the other side of parchment paper over center of fish so it over laps. Gentle roll ends of parchment until sealed
  8. Place on cookie sheet and bake for 10 - 15 minutes depending on thickness of fish
Prepare Salsa
  1. In a medium bowl combine mango, onion, cilantro, lime juice, Good Host Lemon Iced Tea Powder, jalapeño, avocado, red pepper, corn, salt and pepper
  2. Toss until combined and set aside until fish is cooked.
  3. Top fish with salsa.
  4. Enjoy!
Recipe by More Than Your Average Mom at