Cut the fish into cubes. Peel the onion and slice.
Mix the fish cubes with white wine, Maille Old Style Mustard, onion, chopped parsley, and minced garlic. Add lemon zest, salt and pepper. Wrap in foil.
Cook the foil wraps in the oven, making sure that the steam can circulate inside.
Serve with couscous seasoned with Extra Virgin Olive Oil from Provence AOC.
