Delicious cod foil baked with grape tomatoes, lemon and onion. An easy scrod dish ready to serve with a side salad or in tacos.
Usually cod fish is used for fish and chips but it is also perfect in this ceviche recipe made with cod fish and cod fish tacos too. For a bright topping, try my citrus salsa.
Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 8 minutes (6 baked at 400 degrees F plus 2 under the broiler)
- ⏳ Total Time: 18 minutes
- 🍽️ Serving: 4
- ⚡ Calories: 158kcal per serving, with 31 grams of protein
- 🥣 Ingredients: 8 (cod, onion, lemon, grape tomatoes, salt, pepper, garlic powder, parsley)
- 🌶️ Flavor Profile: Mild flaky white fish brightened by lemon, with sweet roasted grape tomatoes
- ✋ Difficulty: Layer lemon and onion, top with fish, fold the foil, bake, then broil open
Quick Answer
Spread lemon slices and sliced onion on a sheet of aluminum foil and lay 1 ½ pounds of cod fillet on top. Fold up the edges, sprinkle with ¼ teaspoon garlic powder, ½ teaspoon salt, a dash of black pepper and fresh parsley, scatter ½ cup grape tomatoes over the fish, and fold the foil closed on the top and sides. Bake at 400 degrees F for 6 minutes, then switch the oven to broil, open the foil, and broil for 2 minutes. Serve right away. It serves 4 at 158 calories and 31 grams of protein each.
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Hello friends! I'm writing from Virginia these past couple of weeks! While visiting my mom we made baked cod fish in foil for dinner one night and I am more than excited to share this with you! Not only because it is fabulous but incredibly easy too!
Big Chase, little Curren and I have been visiting family on the East Coast. Boy is it hot over on this side of the country! We are so not used to the humidity. It makes such a difference having the moisture in the air compared to living by west coast beaches. Kind of feels like being in a constant sauna. So I should be posting about ice cream with this heat index being so high but instead let's make baked cod fish...in foil!
Anyone else a super big seafood eater? My boys and I are for sure, freshwater seafood or saltwater seafood, we crave it. Well maybe mainly me since I hold the meal planning card in our household (hehe!)! Salmon, scallops, tuna, swordfish, shrimp and crab are among our meaty seafood favorites. For a dense flaky white fish we like cod, rainbow trout and flounder. Baked, grilled, marinated and sauteed fish... we will take it all!
One-dish meals baked in foil is all the rage lately, and for good reason. I actually bake like that often, as it is such an easy, clean way to make amazing dishes!
Why Baking Cod in Foil Works
Click to see why it works
- Lemon goes under the fish. The secret to delicious baked fish is slicing fresh lemon and placing the slices under the fish to bake. The acid slightly seeps into the filet without making it bitter.
- Less salt needed. The lemon flavors the fish just perfectly without much salt needed.
- Grape tomatoes roast sweet. Grape tomatoes are sweet and hearty with thick skin and less water than cherry tomatoes, so when they roast with fish they produce a slight sweetness.
- The broiler finishes it. Once the fish is baked, open the foil and broil it so the tomatoes crisp and burst with sweetness.
- Foil keeps it clean. One-dish meals baked in foil are such an easy, clean way to make amazing dishes.
- Cod is mild and healthy. Atlantic cod, Alaska cod and white fish in general are so healthy and mild in flavor.
Why You'll Love This Baked Cod
- Ready in 18 minutes, start to finish.
- 31 grams of protein in each 158 calorie serving.
- One sheet of foil and almost no cleanup.
- Flexible serving: over arugula lettuce with avocado and cilantro, with a side salad, or in tacos.
- Part of the seafood family with my cod fish tacos, blackened rockfish and swordfish kabobs.
Key Ingredients
- 1 ½ pounds cod fillet - Atlantic or Alaska cod, mild and flaky.
- 1 lemon, sliced - the slices go under the fish.
- ½ white onion, sliced - layered with the lemon for extra flavor.
- ½ cup grape tomatoes - sweeter and less watery than cherry tomatoes.
- Salt, pepper and garlic powder - a simple seasoning.
- ¼ cup fresh parsley, finely chopped - fresh and bright on top.
See recipe card for quantities.
Why Cod Is So Good for You
Atlantic cod, Alaska cod and just white fish in general are so healthy and mild in flavor. Cod liver is packed with omega-3 fatty acids, vitamins A, vitamin D, and vitamin E. So yes, please bring on that beautiful skin!
Out of the herb you wanted for the foil packet? A tarragon substitute like basil or fennel fronds keeps the flavor bright with the lemon.
How to Make Baked Cod in Foil
1Build the packet. Spread lemon slices and onion on top of aluminum foil then lay the cod fish filet on top. Fold up the edges.
2Season and close. Sprinkle with garlic powder, ½ teaspoon salt, a dash of black pepper and fresh parsley. Sprinkle tomatoes on top of the fish then fold in the foil to close on top and sides.
3Bake, then broil. Preheat oven to 400 degrees F. Bake for 6 minutes. Turn oven to broil, open the foil and broil the fish for 2 minutes.
4Serve. Remove and serve immediately, or refrigerate until ready to use, for up to 8 hours. We enjoyed ours over arugula lettuce with avocado and cilantro.
As always, be sure to check out the full recipe details in the recipe card below.
Expert Tips
- Lemon under, not over. The slices under the fish flavor it without turning it bitter.
- Fold the foil tight on the top and sides so the fish steams in its own juices.
- Open the foil to broil so the tomatoes crisp and burst with sweetness.
- Choose grape over cherry tomatoes. They hold their shape and roast sweeter.
- Make it ahead. Baked cod keeps in the refrigerator for up to 8 hours before serving.
My Go-To Way to Cook Fish
Ok, there is nothing fancy about baked cod fish. It is so easy this is my go-to technique for most seafood recipes. Don't tell the fishermen that get them and send them to the fisheries. They would all be appalled that I didn't fancy their fish the way they deserve. I just place it in foil. Oh the horror!
Time to fire up that oven, grab some foil and start roasting your baked cod fish! Enjoy!
More baked cod fish recipes: Cod Fish Tacos and the Best Ceviche Recipe.
Baked Cod in Foil FAQs
Bake it at 400 degrees F for 6 minutes, then switch the oven to broil, open the foil, and broil for 2 minutes.
Slicing fresh lemon and placing the slices under the fish to bake. The acid slightly seeps into the filet without making it bitter, so it needs very little salt.
Grape tomatoes are sweet and hearty with thick skin and less water than cherry tomatoes, so they roast with the fish and add a slight sweetness.
Yes. Cod and white fish in general are healthy and mild in flavor, and each serving of this recipe has 31 grams of protein at 158 calories.
Yes. Serve it immediately or refrigerate it until ready to use, for up to 8 hours.
We enjoyed ours over arugula lettuce with avocado and cilantro. It is also great with a side salad or in fish tacos.
More Seafood Recipes
More seafood favorites: Cod Fish Tacos, Best Ceviche Recipe, Blackened Rockfish, Swordfish Kabobs and Avocado Fish Taco Sauce. I hope you love this easy baked cod in foil! Follow along with me on Instagram, Pinterest, Facebook, YouTube and Twitter for a feature and more recipe inspiration! And don't forget to leave a comment below!
Foil Baked Cod Fish With Grape Tomatoes
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Ingredients
- 1 ½ pounds Cod fillet
- ½ white onion sliced
- 1 lemon sliced
- ½ cup grape tomatoes
- ½ teaspoon salt
- dash of pepper
- ¼ teaspoon garlic powder
- ¼ cup fresh parsley chopped finely
Instructions
- Spread lemon slices and onion on top of aluminum foil then lay the cod fish filet on top. Fold up the edges. Sprinkle with garlic powder, ½ teaspoon salt, a dash of black pepper and fresh parsley. Sprinkle tomatoes on top of the fish then fold in the foil to close on top and sides.
- Preheat oven to 400 degrees F. Bake for 6 minutes. Turn oven to broil. Open the foil and broil the fish for 2 minutes. Remove and serve immediately or refrigerate until ready to use, for up to 8 hours.
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