Baked Cod is Foil is the easiest way to prepare a complete meal. Each foil pack is filled with juicy cod fish and a combination of vegetables, all in a lemony garlic butter sauce. This super easy recipe is ready and on the table in just 30 minutes.
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Baked Cod in Foil is a simple, yet flavorful recipe to make for dinner.
Each packet has loads of vegetables including zucchini, summer squash and tomatoes. The fish is topped with butter, garlic and a lemon slice which creates a flavorful sauce as it bakes that tastes amazing on both the fish and the veggies.
Each packet is a complete individual meal, but if you’d like to add another side, Garlic Rice or Crispy Oven Roasted Potato Wedges would pair perfectly with this dish.
Why This Recipe Works
This is a super easy recipe. All you need to do it prep a few ingredients, then layer everything onto pieces of aluminum foil, wrap and bake.
Cod is a great go-to fish to make for dinner when you prefer a milder fish, which also makes it more kid-friendly. You could substitute in any other white fish that you prefer. Salmon would also work out great in this recipe.
As written, this meal is naturally low carb, low calorie, high protein and gluten free. To make it dairy free, simply use dairy free butter.
Step-By-Step Instructions
Ingredients
- 1 yellow squash (cut into 1/4-inch thick rounds)
- 1 zucchini (cut into 1/4-inch thick rounds)
- 4 cod fillets (frozen): be sure to use good quality fish for the best flavor. I buy most of our cod from Rastelli’s.
- salt
- pepper
- 1 teaspoon Italian seasoning
- 2 cloves garlic (minced)
- 1/2 lemon (cut into 4 slices)
- 2 tablespoons butter (cut into small pieces)
- 1 cup cherry tomatoes (or other small tomatoes)
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Wash and slice the yellow squash and zucchini into 1/4-inch thick rounds. Mince the garlic, slice the lemon and cut the butter into smaller pieces.
Preheat your oven to 425F.
Create!
Cut four large pieces of aluminum foil.
Divide the summer squash and zucchini slices between the 4 pieces of foil, placing them in the center.
Top each pile of vegetables with a cod fillet.
Season with salt, pepper and Italian seasoning.
Add the garlic evenly between the 4 fillets.
Top each fillet with a lemon slice and pieces of butter.
Add the tomatoes around the fillet.
Fold the foil over the top of the fish and roll the sides up tightly. Keeping the open side up, place the foil packets on a baking sheet.
Bake for approximately 15-20 minutes or until the internal temperature of the fish reaches 145 on a meat thermometer inserted into the center of the thickest portion.
Present!
Carefully unwrap the foil packets and transfer the fish, vegetables and accumulated juices to a plate, if desired.
Tips and Techniques
- Use good quality fish for the best flavor. A high quality cod should not have a “fishy” taste to it.
- Store leftovers in an airtight container in the refrigerator. Consume within 3 days.
FAQ’s
Can You Grill Cod In Foil?
Cod can be grilled in foil. You want to keep it in an area of the grill of indirect heat and not directly on the flames. It will take 5 to 10 minutes depending on the thickness of the cod fillets.
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Baked Cod In Foil
Baked Cod is Foil is the easiest way to prepare a complete meal. Each foil pack is filled with juicy cod fish and a combination of vegetables, all in a lemony garlic butter sauce. This super easy recipe is ready and on the table in just 30 minutes.
Course Main Dish
Cuisine American, Seafood
Diet Gluten Free
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 217kcal
Ingredients
- 1 yellow squash (cut into 1/4-inch thick slices)
- 1 zucchini (cut into 1/4-inch thick slices)
- 4 cod fillets (frozen)
- salt
- pepper
- 1 teaspoon Italian seasoning
- 2 cloves garlic
- 1/2 lemon (cut into 4 slices)
- 2 tablespoons butter (cut into small pieces)
- 1 cup cherry tomatoes (or other small tomatoes)
Instructions
-
Preheat oven to 425F.
-
Cut four large pieces of aluminum foil.
-
Divide the summer squash and zucchini slices between the 4 pieces of foil, placing them in the center.
1 yellow squash, 1 zucchini
-
Top each pile of vegetables with a cod fillet.
4 cod fillets
-
Season with salt, pepper and Italian seasoning.
salt, pepper, 1 teaspoon Italian seasoning
-
Add the garlic evenly between the 4 fillets.
2 cloves garlic
-
Top each fillet with a lemon slice and pieces of butter.
1/2 lemon, 2 tablespoons butter
-
Add the tomatoes around the fillet.
1 cup cherry tomatoes
-
Fold the foil over the top of the fish and roll the sides up tightly. Keeping the open side up, place the foil packets on a baking sheet.
-
Bake for approximately 15-20 minutes or until the internal temperature of the fish reaches 145 on a meat thermometer inserted into the center of the thickest portion.
-
Carefully unwrap the foil packets and transfer the fish, vegetables and accumulated juices to a plate, if desired.
Notes
Tips and Techniques
- Use good quality fish for the best flavor. A high quality cod should not have a “fishy” taste to it.
- Store leftovers in an airtight container in the refrigerator. Consume within 3 days.
**Nutritional information is an estimate and may vary.
Nutrition
Serving: 1serving | Calories: 217kcal | Carbohydrates: 6g | Protein: 32g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 88mg | Sodium: 393mg | Potassium: 1057mg | Fiber: 2g | Sugar: 3g | Vitamin A: 631IU | Vitamin C: 29mg | Calcium: 61mg | Iron: 1mg
