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.
Have you ever tried cooking fish 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 economic 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!
Baked fish in foil has a steamed-like texture, moist tender and usually very flavorful depending on the packet's content which is totally customizable to your family’s taste, the season and what you have in hand.
It is possible to grill the fish in foil packets for a summer twist or you can always opt for the Pan Seared Fish (Sea Bass) or this Pan Seared Swordfish recipe which looks and tastes like grilled fish. The sky is the limit!
Over the past few years I transitioned my family in to eating more fish and less red meat. If nothing else this gives us a good balance. Some of our favorite recipes are this fish stew, and this crispy salmon. We also often opt for an easy shrimp recipe like this 10-minute sheet pan shrimp, or pan seared scallops.
How long should you cook fish in the oven?
15-20 minutes depending on the type and thickness of the fish. Some meaty fish will require longer cooking time while a thin tilapia may only take up to 15 minutes to fully cook.
Look up the specific fish you are cooking to determine how long you should cook for.
How do you wrap fish in aluminum foil?
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.
What does wrapping in foil do?
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.
Have you tried black cod (also called sablefish and butterfish)
The name is actually derived from its black scales, which feel almost velvety to the touch. Black cod is a gourmet fish with rich, buttery and silky delicate texture.
When cooking black cod in foil, expect a mildly tasted, large flaked and moist fish. It’s simply terrific!
My black cod, as well as all the fish we consume, comes from Sitka Salmon Shares. This convenient delivery service offers premium quality and responsibly harvested wild-caught fish and seafood. I encourage you to visit their website and check out the shares they have available.
What to serve with fish in foil:
Instant Pot Quinoa - Instant Pot Brown Rice or Instant Pot Potato Salad - these are three great choices of starch/ carbs that will go great with the fish in foil packets.
Tortellini Pasta Salad or Tomato Basil Tortellini
Baked Fish-In-Foil with Vegetables
- 1 ½ 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 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 pinch salt and ground pepper, to taste
- fresh cilantro
- Lemon slices
- 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
Deborah Ferris says
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.
Silvia Ribas says
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.
Silvia Ribas says
That's great, so happy to hear! Thanks so much 🙂
Julia Parker says
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!
Silvia Ribas says
Thank you so much for your feedback! it's so good to hear that you've had great experience with this recipe!
Patricia Steele says
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!
Silvia Ribas says
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?