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Baked Fish in Foil with Herbs and Vegetables

Baked Fish in Foil with Herbs and Vegetables
A simple, elegant summer meal featuring tender cod baked in foil with fresh herbs, lemon, zucchini, and cherry tomatoes. The vegetables steam alongside the fish, absorbing all the savory juices and aromatic oils. Minimal prep, maximum flavor—this dish cooks quickly and pairs perfectly with warm roasted baby potatoes. Ideal for light dinners when you want something delicious without spending hours in the kitchen.
Ingredients
  • 480 g (1.06 lb) cod fillet, skinless, 4 equal pieces / 1 lb 1 oz (480 g) cod fillet, skinless, 4 equal pieces
  • 16 baby potatoes, boiled until tender / 16 baby potatoes, boiled until tender
  • 240 ml (1 cup) olive oil / 235 ml (1 cup) olive oil
  • 113 g (½ cup) unsalted butter, softened / 4 oz (½ cup) unsalted butter, softened
  • 240 g (1½ cups) cherry tomatoes, halved / 8.5 oz (1½ cups) cherry tomatoes, halved
  • 200 g (1 medium) zucchini, sliced into half-moons / 7 oz (1 medium) zucchini, sliced into half-moons
  • 15 g (¼ cup) fresh dill, finely chopped / 0.5 oz (¼ cup) fresh dill, finely chopped
  • 15 g (¼ cup) fresh parsley, finely chopped / 0.5 oz (¼ cup) fresh parsley, finely chopped
  • 1 lemon, thinly sliced / 1 lemon, thinly sliced
  • Salt and freshly ground black pepper, to taste / Salt and freshly ground black pepper, to taste
Instructions

1. Preheat oven to 200°C (400°F)

2. Lay out four 30 cm (12 inch) sheets of heavy-duty aluminum foil on a work surface

3. In a small bowl, mix the softened butter with a pinch of salt and pepper until smooth

4. Place one cod fillet in the center of each foil sheet

5. Spread 28 g (2 tablespoons) of the seasoned butter evenly over each fillet

6. Divide the cherry tomatoes, zucchini slices, and lemon rounds equally among the packets, arranging them over and around the fish

7. Sprinkle chopped dill and parsley over the vegetables

8. Drizzle 60 ml (¼ cup) olive oil over the contents of each packet

9. Bring the long edges of the foil together above the fish and fold down tightly to seal

10. Then fold both open ends tightly to fully enclose each packet, leaving some space for steam to circulate

11. Place the packets on a baking sheet and bake for 14 to 16 minutes, or until the fish is opaque and flakes easily with a fork

12. Carefully open one packet to test; if needed, return to oven for 2 minutes

13. Serve immediately with hot boiled baby potatoes, opening packets at the table to release the fragrant steam

Tools
  • Baking sheet
  • aluminum foil
  • mixing bowl
  • measuring cups
  • cutting board
  • knife
  • spoon
  • oven

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