Baked Cod Foil Vegetables

Baked cod in foil with bright vegetables makes weeknight dinner feel restaurant special but comes together with almost no cleanup. Tender cod fillets steam gently with juicy cherry tomatoes, crisp broccoli and lemon for a meal that is both vibrant and healthy. The method locks in moisture and flavor so every bite is perfect.

I love how this meal impresses anyone but honestly takes so little effort. My kids call it fish presents because opening the foil packets always feels exciting at the table.

Ingredients

• Cod fillets: choose skinless white fillets that look glossy and smell ocean fresh to avoid any fishy taste
• Cherry tomatoes: select firm and ripe ones for maximum sweetness and bright pop of color
• Broccoli florets: cut into small pieces for fast even cooking
• Hot red chili pepper: use fresh thin slices for gentle heat and lively flavor
• Lemon: thin rounds add lovely tartness and help keep the fish juicy
• Olive oil: use extra virgin for the fruity peppery flavor that ties the dish together
• Garlic: goes in minced for big aroma and subtle bite
• Paprika: boosts the color and infuses mild smokiness
• Dried thyme or oregano: choose fragrant dried herbs to add savory depth
• Salt and pepper: season generously to bring all the flavors together
• Fresh parsley: optional but great for a grassy burst of color at serving
• Aluminum foil: heavy duty holds up best in the oven and helps steam everything evenly

Step-by-Step Instructions

Prep the Oven:

Preheat your oven to a hot 200 Celsius or 392 Fahrenheit This ensures the fish cooks quickly and stays moist

Cut Foil and Oil:

Tear three large sheets of foil big enough to fully fold over your fish and vegetables Brush the center with olive oil to prevent sticking and add flavor

Build Your Packets:

Place one cod fillet in the center of each foil square Sprinkle with salt pepper paprika minced garlic and your chosen dried herbs Scatter cherry tomatoes and small broccoli florets around the fish Nestle chili and lemon slices both around and on top to build layers of taste and color Drizzle each packet with more olive oil for moisture and richness

Seal Thoroughly:

Fold the foil up over the fish then crimp and roll the edges together tightly Make sure no steam can escape Building a tent shape gives room for the steam to circulate and cook everything evenly

Bake to Perfection:

Arrange the packets on a baking sheet and bake for eighteen to twenty minutes when the cod flakes easily with a fork it is done Be careful not to overcook or the fish will dry out

Open and Serve:

Let packets sit for one minute then carefully open away from you since steam will escape Garnish with fresh parsley if using Serve the fish and cooked vegetables right in their little foil pouches or transfer to a plate Maybe with rice or good crusty bread to soak up the juices

Save

Every time I toss a handful of cherry tomatoes in these packets I am reminded of summer harvests from my parents garden The burst of sweetness from those tomatoes makes the dish for me and brings back memories of helping pick them as a kid

Storage Tips

Store leftover cooked packets tightly wrapped in their foil in the fridge for up to two days Reheat right in the foil in a low oven until just warmed through Avoid microwaving in foil If prepping ahead assemble packets and refrigerate raw for up to four hours before baking but do not freeze raw vegetables as their texture changes

Ingredient Substitutions

Use tilapia or haddock if you cannot get cod Both work beautifully For vegetables try zucchini thin red onion bell pepper or asparagus instead of or alongside the suggested ones Mild green chili can replace the hot red for less heat No paprika Swap for a pinch of mild smoked chili powder

Serving Suggestions

Serve directly in the foil for a relaxed bistro feel or plate the contents neatly over steamed rice or warm orzo Pair with a lemony salad or simply good bread to soak up every drop of the juices For a Mediterranean flair top with a spoonful of olive tapenade or a few olives before baking

Cultural Context

Baking fish in foil is a classic method found in French Italian and Greek kitchens The French call it en papillote where parchment is used instead of foil It is a technique designed to gently steam the fish and capture all the flavors and juices making for a light flavorful meal that highlights fresh regional produce

Recipe FAQs

→ Why use foil packets when baking cod?

Foil packets trap steam and moisture so the cod cooks gently, resulting in tender, succulent fillets with infused flavor.

→ What vegetables work best in the foil with cod?

Cherry tomatoes and broccoli hold up well in the oven, but bell peppers, red onion, or zucchini can also add color and taste.

→ Can I prepare these foil packs ahead of time?

Yes, you can assemble foil packets up to 4 hours in advance. Keep them refrigerated until ready to bake.

→ How do I know when the cod is fully cooked?

Cod is done when it flakes easily with a fork and appears opaque. This usually takes 18–20 minutes in a hot oven.

→ What can I serve on the side?

Crusty bread, rice, or a light salad pair well with baked cod and roasted vegetables for a satisfying meal.