Baked Cod in Foil
Baked Cod in Foil is a tender, flaky, buttery seafood dinner with bright lemon flavor.Fresh garlic and herbs add savory aroma without overpowering the mild cod.The foil traps moisture and helps keep the fish juicy during baking.Butter and olive oil create a rich, flavorful coating.The recipe takes only minutes to prepare and requires very little cleanup.Serve it with vegetables, potatoes, rice, or salad for a complete meal.
Ingredients
- 4 cod fillets, approximately 5–6 ounces each
- 2 tablespoons unsalted butter, melted
- 1 tablespoon extra-virgin olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 lemon, thinly sliced
- 1 teaspoon dried parsley
- ½ teaspoon dried dill
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 small zucchini, thinly sliced
- ½ small red onion, thinly sliced
- ½ teaspoon red pepper flakes
Instructions
- Preheat your oven to 400°F (200°C).
- Place a large sheet of heavy-duty aluminum foil on a baking sheet. If your foil is thin, use two layers for each packet.
- Pat the cod fillets dry with paper towels. This removes excess moisture and helps the seasoning adhere to the fish.
- In a small bowl, combine the melted butter, olive oil, minced garlic, lemon juice, dried parsley, dill, paprika, salt, and black pepper.
- Place each cod fillet in the center of a piece of foil.
- If using vegetables, arrange them around the cod.
- Bring the long sides of the foil together above the fish and fold them securely. Fold the ends inward to create a sealed packet.
- Place the packets on the baking sheet and bake for approximately 15–20 minutes, depending on the thickness of the cod.
- Carefully open one packet, keeping your face away from the escaping steam.
- The cod should be opaque and flake easily with a fork. For food safety, check the thickest portion with a food thermometer. Fish should reach 145°F (63°C).
- Sprinkle fresh parsley or dill over the cod and add a squeeze of fresh lemon juice.
- Spoon the flavorful lemon-butter juices over the fish before serving.
Notes
- Choose cod fillets of similar thickness for even cooking.
- Pat the fish dry before seasoning.
- Fresh lemon provides the brightest flavor.
- Heavy-duty foil is best for preventing leaks and tears.
- Do not overcrowd the packets with vegetables.
- Leave some room inside the packet for steam circulation.
- Cooking time depends on the thickness of the cod.
- Always check the thickest portion for a safe internal temperature of 145°F (63°C).