Baked fish cooked in individual foil packets, each paired with a colorful mix of summer vegetables. This easy method produces moist, steamed-like fish and works well with most firm fish fillets.
⭐️⭐️⭐️⭐️⭐️ “I’ve always found cooking fish just right difficult. This recipe is pretty much foolproof. The fish turned out moist, flaky, and full of flavor! We make this when we camp too. Easy gourmet by the campfire! – Julia
Have you tried cooking fish fillets in foil? Like other foil-and-veg preparations, this approach lets you cook an almost complete meal in one package in about 20–30 minutes, minimizing dishes and effort while maximizing flavor.
Baked Fish in Foil with Vegetables is a fresh, nourishing weeknight or weekend meal. Flaky fish (such as black cod or other firm white fish) is tucked into a foil packet with seasonal vegetables, garlic, herbs, and citrus for a light, flavorful dinner with minimal cleanup.
Why You’ll Love this Baked Fish in Foil
This foil-baked fish is a reliable way to keep fillets tender and avoid drying. The sealed packet steams the fish with olive oil, garlic, herbs, and lemon while roasting the vegetables, producing moist, flaky results and an easy cleanup.
- Simple, foolproof method for tender, flaky fish
- Works with cod, halibut, salmon, black cod (sablefish), sea bass, and similar firm fish
- Fish and vegetables cook together in one packet
- Fast cleanup—ideal for busy evenings or outdoor cooking
- Light, protein-rich, and packed with seasonal produce
- Great for summer dinners, camping, or grilling
Ingredients and substitutions
- 1½ lb cod (or sablefish)
Substitute: halibut, salmon, or sea bass - 1 bunch asparagus, trimmed
Substitute: green beans or broccolini - 2 medium zucchini, sliced
Substitute: yellow squash or thin eggplant slices - 6 baby red onions, thinly sliced
Substitute: shallots or 1 small red onion - 1 handful cherry tomatoes
Substitute: grape tomatoes or chopped Roma - 3 garlic cloves, pressed or minced
- 3 tbsp olive oil
Substitute: avocado oil or melted butter - 1 tsp dried oregano
Substitute: Italian seasoning or dried thyme - Salt and ground black pepper, to taste
- Fresh cilantro
Substitute: parsley or dill - Lemon slices
Optional: lime for a brighter kick
Silvia’s tips for the best fish in foil
➜ Choose a firm fish. Firm, flaky varieties hold together and remain tender inside the packet.
➜ Slice vegetables thinly. Thin cuts allow vegetables to cook in the same time as the fish.
➜ Don’t overpack the packet. Leave space inside so steam circulates evenly.
➜ Seal tightly. A snug seal traps moisture and prevents drying.
➜ Open with care. Steam escapes quickly—open packets away from your face.
➜ Finish with lemon. A squeeze of fresh lemon brightens flavors right before serving.
Important Things to Know Before You Get Started
Fish is done when it flakes easily with a fork and is opaque inside. For precision, an instant-read thermometer should read 145°F at the thickest part. Thin fillets may finish in about 15 minutes; thicker cuts often take 18–20 minutes.
You can use one large piece folded over or two layers of foil. Using two pieces lets you remove the top layer for serving while keeping the bottom as a neat presentation. Place vegetables first, then the fish, season, top with the second foil, and seal all edges tightly.
Cooking in foil creates a moist, steamed environment that keeps fish tender and flaky. Packets contain juices and prevent spills, make serving individual portions simple, and protect delicate fish from falling apart on a grill.
What to Serve with Fish and Vegetables
Since the fish and vegetables cook together and produce flavorful juices, pair them with simple sides that complement rather than compete with the delicate flavors.
Good options include quinoa, brown rice, or a potato salad for a hearty starch. Light pasta salads like tortellini or tomato-basil tortellini work well, as do simple green or chickpea salads. A slice of crusty bread or garlic bread is always welcome for soaking up the juices.
Silvia’s Tip: In summer I often serve this with a garden salad and a loaf of crusty bread. The fish and vegetables make the star of the meal, and a bright citrus beverage pairs nicely.
Baked Fish-in-Foil with Potatoes
Grilled Salmon in Foil with Vegetables
New York Strip Steak with Grilled Asparagus in Foil
⭐️⭐️⭐️⭐️⭐️ This baked fish in foil is a simple yet impressive dish that lets fresh ingredients shine. With flaky fish, juicy vegetables, and a bright citrus finish, it’s elegant without fuss—perfect for entertaining or healthy weeknight meals.
Baked Fish-In-Foil with Vegetables Recipe
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Ingredients
- 1 1/2 lb black cod (sablefish)
- 1 bunch asparagus, trimmed
- 2 whole zucchini, cut in rounds
- 6 baby red onions, thinly sliced
- 1 handful cherry tomatoes
- 3 cloves garlic, pressed
- 3 tbsp olive oil
- 1 tsp dried oregano
- 1 pinch salt and ground pepper, to taste
- fresh cilantro
- lemon slices
Instructions
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Preheat oven to 400°F (200°C).
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Cut the fish into four equal portions and set aside.
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Whisk together olive oil, minced garlic, oregano, salt, and pepper in a small bowl.
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Cut eight pieces of foil large enough for individual packets.
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On each foil piece arrange 5–6 asparagus spears, then 4–6 zucchini rounds. Place a piece of fish on top and add 2–3 cherry tomatoes (whole or halved).
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Drizzle or brush the garlic-oregano oil over the fish and vegetables.
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Cover with a second piece of foil and fold the edges together tightly to seal each packet.
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Place packets on a sheet pan and bake 18–20 minutes, depending on fish thickness.
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Open packets carefully away from your face to avoid hot steam.
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Remove the top foil. Serve in the packet or transfer to a plate. Garnish with lemon slices and fresh cilantro.
Notes
Storage & Reheating
Storage: Cool completely, transfer to an airtight container, and refrigerate up to 2 days.
Reheating: Reheat gently in a covered skillet over low heat or in a 300°F oven until warmed through. In a microwave, heat in short 20–30 second intervals to avoid drying.
Enjoy Cold: Leftover fish is great cold—flake it over salads, tuck into wraps, or add to grain bowls with the vegetables and a squeeze of lemon.
Freezing: Cooked fish can be frozen up to 2 months, but vegetables may soften after thawing. For best texture, enjoy within a couple of days.
Nutrition
| Carbohydrates: 6g
| Protein: 29g
| Fat: 11g
Nutrition information is automatically calculated and should be used as an approximation.
