Baked Cod in Foil with Tomatoes, Potatoes & Lemon

foil packet cod with tomatoes, lemon and potatoes

Baked Cod in Foil with Tomatoes, Potatoes & Lemon

Make these flavor loaded foil packs with just 5 minutes of prep. Filled with cod, tomatoes, potatoes and lemon for a fish-potatoes-and-sauce-dinner all in one. The secret to not overcooking the fish? Use frozen cod.

Course Main Course

Cuisine North American

Prep Time 5

Cook Time 25

Resting time 5

Total Time 35

Servings

Calories 587kcal

Author Emmeline Kemperyd

Ingredients

2 tablespoon butter or olive oil
4 medium-sized new potatoes sliced thin
1 large tomato sliced
1 lemon juice of
½ lemon washed and sliced
⅔ lb frozen cod or another type of white fish fillet like haddock, bass or tilapia
1 teaspoon sea salt flakes or fine table salt in half the amount
fresh ground black pepper
10 fresh basil leaves

US Customary - Metric

Instructions

Set the oven for 440°F (225°C).
Place two sheets of aluminium foil on top of each other, positioned at 90 degrees to each other. Create another setup just like it next to it.
Add the butter in pieces to the two packets, followed by slices of potato, tomato and lemon.
2 tablespoon butter, 4 medium-sized new potatoes, 1 large tomato, ½ lemon
Top with cod filets and squeeze over the lemon juice. Season with sea salt flakes and fresh ground black pepper. Top with basil leaves.
⅔ lb frozen cod, 1 teaspoon sea salt flakes, fresh ground black pepper, 10 fresh basil leaves, 1 lemon
Fold the ends of the aluminium foil over the fish to create a well-sealed package.
Place the foil packets on a sheet pan or in another type of oven safe dish and cook in the middle of the oven for 25 min. After 25 min, take them out and let sit for 5 min. Serve in the packet!

Video

Notes

Fresh basil: Can be omitted or switched for other fresh herbs like thyme, tarragon, dill or parsley. You can also use dried herbs.
Potatoes: Use new potatoes to ensure they're done after 25 minutes. If you have older potatoes, slice them really thin instead. You can also skip potatoes and serve with rice or potatoes on the side.
Slice the potatoes thin to make sure they cook through.
Do use frozen cod. This is the best way to ensure it's not overcooked and done in about the same time as the potatoes.
Make it on the grill instead and it will cook in about the same time.
Make it dairy-free by using olive oil instead of butter.
This dish is best eaten just after it's cooked, but you can store leftovers in the refrigerator for up to 3 days
Storing leftovers: This dish is best eaten just after it's cooked but you can store leftovers in the refrigerator for up to 3 days
Freezing leftovers: I don't recommend freezing leftovers.
Reheating: To reheat, place the whole package in the oven and reheat 10-15 minutes at 400°F (200°C).

Nutrition