Best Cod Vegetable Foil Packets Recipes

GRILLED COD FOIL PACKETS WITH VEGETABLES

Steps:

• Preheat the grill to medium-high heat.
• Tear off two, 18-inch pieces of aluminum foil. Spray the center of each one with cooking spray and set aside.
• Add the veggies to a mixing bowl, and drizzle with a tablespoon of the olive oil. Sprinkle with about half of the fresh herbs, and season with salt and pepper. Spoon about a cup of vegetables into the center of each foil packet.
• Place a cod fillet on top of the veggies in each packet. Rub the rest of the olive oil on the cod fillets. Sprinkle with the rest of the herbs, and season with salt and pepper. Squeeze lemon juice over the cod and vegetables.
• Fold each piece of foil in half over the fish and veggies. Roll in the sides to form a fully sealed foil packet.
• Place the packets on the grill, close, and cook for 12 to 15 minutes until the fish is cooked through and veggies are tender. For reference, I cooked my packets for 13 minutes and they were perfect.

BAKED FISH-IN-FOIL WITH VEGETABLES

Steps:

• 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

BAKED COD IN FOIL

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine tomatoes, bell pepper, onion, olive oil, basil, and garlic in a bowl and mix well.
• Lay 4 sheets of aluminum foil on a work surface and place 1 cod fillet in the center of each. Spoon tomato mixture evenly on top of the 4 fillets. Drizzle with lemon juice and season with salt and pepper. Place a second sheet of foil on top and seal the edges to make a parcel. Repeat with the remaining fillets and tomato mixture.
• Bake in the preheated oven until cod flakes easily with a fork, about 20 minutes. Remove from the oven and carefully unwrap the parcels. Spoon onto warmed plates and serve immediately.

COD & VEGETABLE FOIL PACKETS

Steps:

• Heat oven to 400 degrees
• Pat dry each cod filet.
• Place filets in a large square of foil.
• Brush each filet with olive oil.
• Season each with salt, pepper and rosemary.
• Mix together breadrumbs, the zest of one lemon, 1 tbsp olive oil and capers.
• Place breadcrumb mixture on filets and pat mixture to adhere to fish.
• Place 1 lemon slice on each filet.
• Arrange tomatoes, onions and olives on fish.
• Fold and pinch together two sides of the packet, and fold up the other two sides.
• Pour two tablespoons of white wine and 1 tbsp lemon juice in each packet.
• Fold and pinch together entire packet, making sure not to rip foil.
• Arrange fish packets on a baking sheet.
• Bake at 400 degrees for 15 minutes.
• Remove from pan and serve immediately.
• Be careful not to burn yourself while removing from packet-juice & all.

MEDITERRANEAN COD PACKETS

Steps:

• Toss the potatoes, onion and garlic with 1 tablespoon olive oil, the red pepper flakes and 1/4 teaspoon salt in a bowl. Put the cod on a plate; drizzle with the lemon juice and season with salt, pepper and the thyme.
• Preheat the oven to 425 degrees F. Tear off four 16-inch sheets of parchment paper. Make the packets (see photo gallery): Arrange about one-quarter of the potato mixture on one sheet of parchment; top with a cod fillet and about one-quarter each of the olives and tomatoes (along with some liquid from the can). Drizzle with 1/2 tablespoon olive oil. Seal as directed. Repeat to make 3 more packets; divide between 2 baking sheets.
• Transfer to the oven and bake until the parchment puffs and the liquid is bubbling, about 25 minutes. Let rest 5 minutes before opening.
• Meanwhile, mix the butter, chives, lemon zest and a pinch of salt in a small bowl. Carefully open the packets; top with the chive butter.

BAKED COD AND VEGGIES

Steps:

• In a large skillet, saute the onion in oil until tender. Add the red pepper, mushrooms, garlic, allspice, salt and pepper; cook and stir over medium heat for 5 minutes. Remove from the heat. Stir in the olives, 1 tablespoon lemon juice and 2 teaspoons parsley. Spoon onto the center of a large piece of heavy-duty foil (about 18 in. x 12 in.). , Place cod over vegetables; sprinkle with remaining lemon juice and parsley. Fold foil over and fold in the edges twice, forming a pouch. Place on a baking sheet. Bake at 350° for 15-20 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape.

FISH AND VEGGIE FOIL PACK

Steps:

• Heat oven to 350ºF.
• Combine vegetables; spoon onto centers of 4 large sheets heavy-duty foil. Top with fish.
• Mix dressing and garlic until blended; drizzle over fish. Fold foil to make 4 packets.
• Bake 22 to 25 min. or until fish flakes easily with fork. Cut slits in foil to release steam before opening packets.

FISH AND VEGETABLE FOIL PACKETS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Cut 4 squares of aluminum foil.
• Place 1/2 cup zucchini in the center of 1 piece of foil. Add 1/4 cup potatoes and 1 cod fillet; season with salt and pepper. Layer with 1/4 of the onion slices, 1/4 cup tomatoes, and 1/4 of the basil. Fold foil over vegetables, crimp edges to seal tightly, and place on a baking sheet. Repeat to make remaining packets.
• Bake in the preheated oven until vegetables are tender and fish flakes easily with a fork, about 20 minutes.