Baked fish in individual foil packets, each served with a delicious mix of summer vegetables. This is a fun and easy to serve method that yield a very moist steamed-like fish. This recipe will work with most fish.
⭐️⭐️⭐️⭐️⭐️ “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 ever tried cooking fish fillet in foil? Just like my Grilled Salmon-in-foil with Vegetables and Fish-in-Foil with Potatoes, it is so much fun and a rather economical way to cook almost an entire meal in one place, for as little as 20-minutes, reducing the amount of work in the kitchen and the extra pots and pans you would need to prepare the side vegetables!
This Baked Fish in Foil with Vegetables is a fresh, nourishing meal that comes together with minimal effort and cleanup. Perfect for busy weeknights or summer weekends, this recipe features flaky black cod (sablefish) nestled in foil with vibrant seasonal veggies, garlic, herbs, and a touch of citrus. It’s light, flavorful, and bursting with natural goodness in every bite.
Why You’ll Love this Baked Fish in Foil
This baked fish in foil is one of the easiest ways to cook fish without drying it out. The foil packet gently steams the fish with garlic, olive oil, herbs, lemon, and summer vegetables, creating a moist, flaky dinner with very little cleanup.
- Foolproof method for tender, flaky fish
- Works with black cod, cod, halibut, salmon, sea bass, or other firm fish
- Cooks with vegetables in the same packet
- Easy cleanup and perfect for busy weeknights
- Naturally light, nourishing, and packed with protein
- Great for summer dinners, camping, or grilling outdoors
Ingredients and substitutions:
- 1½ lb cod (sablefish)
Substitute: halibut, salmon, or sea bass (any firm, flaky white fish) - 1 bunch asparagus, trimmed
Substitute: green beans or broccolini - 2 medium zucchini, sliced into rounds
Substitute: yellow squash or eggplant - 6 baby red onions, thinly sliced
Substitute: shallots or 1 small red onion - 1 handful cherry tomatoes
Substitute: grape tomatoes or chopped Roma tomatoes - 3 garlic cloves, pressed or finely 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, for garnish
Substitute: fresh parsley or dill - Lemon slices
Optional: lime slices for a zestier twist
silvia’s tips for the best fish in foil
➜ Use a firm fish. Black cod, cod, halibut, salmon, and sea bass all work well because they hold their shape and stay tender inside the foil packet.
➜ Cut vegetables thinly. Since the fish cooks quickly, vegetables like zucchini, asparagus, onions, and tomatoes should be sliced thin enough to soften in the same amount of time.
➜ Don’t overpack the foil. Give the fish and vegetables a little room so the steam can circulate and cook everything evenly.
➜ Seal the packet tightly. A tight seal traps moisture, which is what keeps the fish tender and flaky.
➜ Open carefully. Hot steam will escape when you open the foil packet, so always open it away from your face.
➜ Finish with lemon. Fresh lemon added after baking brightens the fish and vegetables and makes the whole dish taste fresher.
Important Things to Know Before You Get Started
Fish is fully cooked when it flakes easily with a fork and looks opaque throughout. For the most accurate result, use an instant-read thermometer and cook fish until it reaches 145°F in the thickest part.
Cooking time will depend on the thickness and type of fish. Thin fillets may be ready closer to 15 minutes, while thicker pieces of black cod, halibut, or salmon may need 18–20 minutes.
Some people prefer to use one piece of foil and fold over the fish, tucking the open sides tightly. But I personally prefer to use two pieces of foil, this way you can remove the top foil and still have the bottom foil to serve the fish neatly.
Arrange fish and vegetable on top of a piece of foil that is large enough to accommodate its packet content. Then place a second piece of foil over the fish and vegetables and tuck both bottom and top foil tightly on all sides.
There are a few good reasons to cook fish in foil. The fish comes out very moist and flaky, almost steamed-like. This method also helps prevent from oil/ grease spills and the packets make for a fun individualized serving. And if you’re grilling the fish you know it can easily fall apart into the grill grates, this will keep the fish in one place neatly without wasting it.
What to serve with fish and vegetables
Because the fish and vegetables cook together in the foil packet, this recipe pairs best with simple sides that soak up the flavorful juices without competing with the delicate fish.
Instant Pot Quinoa – Instant Pot Brown Rice or Instant Pot Potato Salad – these are three great choices of starch or carbs that will go great with the fish in foil packets.
Try Tortellini Pasta Salad or Tomato Basil Tortellini are light flavor sides that will complement the fish.
Simple Chickpea Salad or Green salad. Crusty bread or garlic bread is always a good choice.
Silvia’s Tip: If I’m serving this during the summer, I usually keep things simple with a garden salad and a loaf of crusty bread. The fish and vegetables already provide most of the meal, so the sides don’t need to work very hard, and I would definitely serve with this Brazilian lemonade as a refreshing and thirst quenching beverage that everyone loves.
⭐️⭐️⭐️⭐️⭐️ This Baked Fish in Foil is a simple yet stunning dish that lets fresh ingredients shine. With its flaky fish, juicy veggies, and bright citrusy finish, it’s the kind of meal that feels fancy without the fuss. Perfect for entertaining or healthy weeknight dinners!
Baked Fish-In-Foil with Vegetables Recipe
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
- Pre-heat oven to 400F degrees.
- Cut fish into four equal pieces. Set aside
- In a small glass bowl whisk the olive oil, minced garlic, oregano, salt and pepper. Set aside
- Cut 8 pieces of aluminum foil that is big enough to accomodate the fish and vegetable.
- Place one piece of foil on the counter/ work surface. On the first layer add 5-6 asparagus spears. On top of the asparagus place 6 zucchini rounds. Place the fish on top of the zucchini. Top the fish with 2-3 cherry tomatoes, whole or halved.
- Season each fish and vegetable packet with garlic oregano oil.
- Top the fish with a second piece of foil. Fold both bottom and top foil pieces together tightly.
- Place the fish packets on a sheet pan and bake for 18-20 minutes.
- Carefully open fish packets away from your face, as it will release lots of hot steam.
- Completely remove the top foil. You can either serve the fish in foil packets or slide the fish and vegetables onto a plate. Add a lemon slice and fresh cilantro to each packet
Notes
Storage & Reheating
Storage: Allow the fish and vegetables to cool completely, then transfer to an airtight container and refrigerate for up to 2 days. Reheating: For best results, reheat gently in a covered skillet over low heat or in a 300°F oven until warmed through. Avoid overheating, as fish can dry out quickly. If using a microwave, heat in short 20- to 30-second intervals just until warm. Enjoy Cold: Leftover fish is surprisingly delicious served cold. Flake it over a salad, tuck it into a wrap, or add it to a grain bowl with the vegetables for an easy lunch the next day. A squeeze of fresh lemon before serving helps brighten the flavors. Freezing: While you can freeze cooked fish for up to 2 months, the vegetables may soften considerably once thawed. For the best texture, I recommend enjoying this recipe fresh or within a couple of days of cooking.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I did not have Sablefish, only cod. In spite of that, the recipe was fantastic. A huge hit with all three men in my house! Will definitely be a regular for summer dinners here.
Hi Deborah! hearing this makes my heart happy 🙂 I am so glad that you and your family enjoyed my recipe, in your delicious cooking. I appreciate you taking the time to give me your feedback. xo, Silvia
Guys, Thanks For sharing this Great Recipe. My Family Loved it. I am definitely sharing this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.
That’s great, so happy to hear! Thanks so much 🙂
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!
Thank you so much for your feedback! it’s so good to hear that you’ve had great experience with this recipe!
This is sooooo easy to make and was a huge hit with my husband… I used the same concept twice this week with different fish and different veggies, and OH SO YUMMY!
That’s so good to hear Patricia, thanks for taking the time to share your feedback!
I am for sure going to try this fish! I love fish fishes!
We also subscribe to Sitka Salmon Shares and love sablefish. If we use this recipe for their halibut should I cook it less time since it is not as fatty as the sablefish?