Cod in Foil
Cod in foil is one of the easiest ways to cook white fish, because the sealed parcel traps steam and the fillets stay moist without any frying. Each 150g fillet is topped with butter, lemon and parsley, wrapped up and baked for 18 minutes at 200°C (180°C fan). Prepare the parcels ahead and put them in the oven when you are ready, with one tray to wash afterwards.
- Total
- 30 min
- Prep
- 10 min
- Cook
- 18 min
- Serves
- 2
- Per serving
- 185kcal
Buying and preparing cod in foil
Thick, centre-cut cod fillets or loin pieces, 2–3cm deep, give the best flakes and stay moist for longest. Thin tail pieces cook faster, so tuck the thin end under or keep an eye on the time. Frozen fillets are fine, but defrost them overnight in the fridge and pat dry before wrapping.
Acid in lemon or wine can react with aluminium foil and leave a metallic taste or small holes, so a layer of baking paper between the two is a sensible precaution. Dill is a good alternative to parsley, and olive oil can replace the butter.
How to cook cod in foil
Tap a time to start a timer.
- Heat the oven Heat the oven to 200°C (180°C fan), gas 6. Tear off two sheets of foil about 40cm long, and lay a similar-sized sheet of baking paper on top of each. The paper keeps the lemon off the foil.
- Season the fish Pat the cod dry with kitchen paper. Place one fillet in the middle of each sheet, season with the salt and pepper, and top with a piece of butter, two lemon slices, a parsley sprig and the tomatoes, if using.
- Seal the parcels Bring the long edges of the foil together over the fish and fold them over twice. Fold up the short ends the same way. Leave some air above the fish so the steam can circulate.
- Bake Put the parcels on a baking tray and bake for . Add for fillets 3cm thick, or take off for fillets 2cm thick.
- Check and rest Leave the parcels for , then open one carefully, as hot steam will escape. The cod should be opaque and flake easily with a fork. If it is still translucent in the middle, fold the foil closed and bake for more.
- Serve Tip the fish and its buttery juices onto warm plates and serve with the lemon wedges.
Serving and variations
A pile of buttery potatoes and a green vegetable turns cod in foil into a full dinner. Add a few olives, capers or a splash of white wine inside the parcel for a more Mediterranean flavour. For a gentler cooking method with the same fish, poached cod cooks in a pan of simmering liquid.
If you would rather cook a larger, whole fish in the oven, whole baked plaice is a good place to start.
Common problems and fixes for cod in Foil
- The fish is watery and bland.
- Cod releases water as it cooks. Pat the fillets dry before seasoning, and spoon the buttery juices from the parcel over the fish when serving. A pinch of salt on the fillet before wrapping helps.
- The middle is still raw when you open the parcel.
- The fillet is thicker than usual or the foil was not sealed tightly. Fold the parcel closed again and cook for another 3 minutes, then check again. Measure the thickness next time.
- The fish is dry and chalky.
- It has been cooked for too long. Check from 15 minutes and take it out as soon as it flakes. A thermometer reading of 55–60°C in the thickest part means the cod is moist.
Frequently asked questions about cod in Foil
How long does cod in foil take in the oven?
Cod fillets 2–3cm thick take about 18 minutes at 200°C (180°C fan), gas 6. Thinner fillets need 15 minutes and thick ones 20 minutes. The cod is cooked when it is opaque and flakes easily.
Can you cook cod from frozen?
Yes, but it is better to thaw it overnight in the fridge. If you cook frozen fillets in foil, add about 8 minutes and check that the thickest part is opaque and steaming hot.
What can I use instead of cod?
Haddock, pollock, hake or coley fillets all work in the same way, at the same time, if they are a similar thickness.
What do you serve with cod in foil?
New potatoes or crushed boiled potatoes and green beans or tenderstem broccoli suit it well. The lemony butter from the parcel works as a simple sauce.
Can you prepare the parcels ahead?
Yes. Seal the raw parcels and keep them in the fridge for up to 4 hours. Put them straight on a tray and bake as in the recipe. Eat any leftovers within a day.
How did you like the recipe?
4.8 / 5 · 8 ratings
