Baked Cod Foil Vegetables (Printable Version)
Flaky cod and bright vegetables baked in foil, with fresh herbs and a zesty lemon accent.
# What You'll Need:
→ Main Ingredients
01 -
3 skinless cod fillets (150–180 g each)
02 -
1 cup cherry tomatoes, halved
03 -
1 cup small broccoli florets
04 -
1 hot red chili pepper, thinly sliced
05 -
1 lemon, thinly sliced
→ Seasonings and Garnishes
06 -
2 tablespoons olive oil
07 -
1 teaspoon garlic, minced
08 -
1 teaspoon paprika
09 -
0.5 teaspoon dried thyme or oregano
10 -
Salt, to taste
11 -
Black pepper, to taste
12 -
Fresh parsley, chopped (optional, for garnish)
→ Other
13 -
Aluminum foil sheets for baking
# Steps To Follow:
01 -
Set oven to 200°C and allow to fully preheat.
02 -
Cut 3 large sheets of heavy-duty foil, each large enough to wrap one fillet and accompanying vegetables. Lightly brush or spray the center with olive oil.
03 -
Place a cod fillet in the center of each prepared foil sheet. Season with salt, black pepper, paprika, minced garlic, and dried thyme or oregano. Scatter cherry tomatoes, broccoli florets, chili slices, and lemon rounds around and atop each fish. Drizzle each portion with 1–2 teaspoons olive oil.
04 -
Fold the foil over the fish and vegetables, crimping edges to seal securely and form a pouch. Ensure packets are closed to retain steam.
05 -
Place packets on a baking sheet. Bake for 18–20 minutes, or until cod is opaque and flakes easily with a fork.
06 -
Open foil packets carefully—watch for hot steam. Garnish with fresh parsley and serve directly in foil or transfer fillet and vegetables to plates. Accompany with bread or rice if desired.
# Notes and Tips:
01 -
Add thin slices of red onion or bell pepper for extra color and flavor.
02 -
For a golden top, broil open foil packets for 2 minutes after baking.
03 -
Foil packets can be assembled up to 4 hours ahead and refrigerated before cooking.