This Easy Baked Fish Fillets in Foil Packets is a quick and straightforward way to make super flaky, juicy, and flavorful fish. Bake the fish in foil packets in the oven for 20 minutes.
Recipe Highlights
🕒 Quick & Easy: Ready in just 25 minutes from start to finish.
🔥 Moist & Flavorful – Steamed in foil to lock in juices and seasoning..
🍽️ Minimal Cleanup – No messy pans, toss the foil when done.
💯 Versatile Seasoning – Works with garlic butter, Mediterranean herbs, or spicy Caribbean blends.
These Polluck fish fillets, packed with Cajun seasoning and lemon juice, add an irresistible flavor to an inviting meal. This baked fish is a healthy, low-carb, and keto-friendly option. However, be careful not to overcook the fish.
If you are looking for tasty fish recipes for dinner, look no further, I have a lot both on here and on YouTube. In fact, you should try our baked whole fish in foil. New to working with whole fish? Our comprehensive guide on how to cook a whole fish will equip you with all the skills you need to tackle this culinary adventure.
Why You'll Love This Recipe
- Perfectly Moist & Tender Every Time: Baking fish in foil locks in steam and flavor, ensuring a juicy, flaky texture without drying out
- Everything about this fish dinner is easily customizable. You can change the spices, the vegetables, and even the type of fish.
- Easy Cleanup & Healthy Cooking: Foil packets mean no pans to scrub and no added oils—just delicious, light, and guilt-free fish.
- This baked fish recipe also uses simple ingredients that you probably already have in your pantry and refrigerator.
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Recipe Ingredients
Fish: Use any white fish like cod, halibut, basa, or tilapia. Salmon is also perfect.
Olive Oil: Adds rich flavor and taste to this recipe. Melted butter is a perfect substitute.
Cajun Seasoning: A combination of many spices and herbs that is just perfect for fish. You can obtain this from any grocery store or make it homemade. Old Bay and Creole seasoning can also be used.
Herbs and Spices: I used both Cajun and Italian seasonings. Then, I added a bit more garlic and paprika to give an extra kick.
Lemon Juice and Slices: For extra flavor and taste
Salt and Pepper to taste.
Onion and Bell Pepper: Any veggies would work in this recipe.
See the recipe card for quantities.
Variations & Substitutions
- Instead of foil, fill up parchment paper packets. You may need to crimp the edges and make tighter folds to keep the steam in the packet.
- Any white fish will work for this recipe.
- If you love a kick of heat, consider adding diced jalapenos or cayenne pepper to the marinade.
- Fresh herbs like rosemary, thyme, and sage will brighten the flavor of the fish. Instead of potatoes, try using turnips, sweet potatoes, or parsnips.
- Make it Mediterranean by adding olives, capers, cherry tomatoes, and lemon slices.
How to Make Fish in Foil Packets
- First, prepare the seasonings by mixing them in a small bowl.
- Spread the seasoning mixture evenly on all of the fish and vegetables.
- Put the fish and veggies in an aluminum foil packet. Remember to put the fish on top of the vegetables.
- Bake the prepared fish packets in the oven at 400°F until the fish flakes easily with a fork and the foil packet puffs up slightly.
Storing Leftovers
Fish is best when served immediately, but can be covered or stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pan, oven, or microwave until it's warm all through. Freeze for up to 3 months and thaw before reheating.
Tips & Tricks to Make Roasted Fish
- Pat the fish dry thoroughly to remove any excess water. This is because the water in the fish can wash off the marinade or seasonings during the marinating process.
- Apply the marinade gently. You might want to use a pastry brush.
- Set the raw and marinated fish on a bed of onions and peppers. Don't let the fish sit directly on the foil, or it might stick.
- Put lemon slices on top of the fish before closing the foil packets.
Serving Ideas & Suggestions
Since the foil packets include potatoes, peppers, and onions, you don't need to prepare many side dishes to accompany them. If you'd like to prepare a few additional side dishes, I have some ideas.
Since fish is usually served with rice, I like to make my dirty rice or Cameroonian Jollof rice to accompany this dish.
You can also serve it with some East African chapati and a side dish like crispy garlic herb roasted potatoes or crispy baked potato wedges.
Recipe FAQs
The best fish to make in foil packets are:
Halibut, cod, tilapia, salmon, mahi-mahi, and haddock.
Yes, this recipe will work with frozen fish, but make sure it thaws completely. If you try to cook frozen fish, double the baking time.
The best way to tell if your fish is fully cooked is to use an instant-read food thermometer. Fish is ready to eat when it reaches an internal temperature of 145°F.
If your fish is coming out undercooked, it might be because your oven wasn't preheated. Your fish needs to cook for the entire time in a fully preheated oven.
Yes, you can. Depending on the thickness of your fish, cook it for 10 to 15 minutes, or until the fish is opaque and cooked through
More Fish Recipes to Try
Looking for other recipes like this? Try these:
If you tried this baked fish foil packets recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Baked Fish Foil Packets
Equipment
Ingredients
- 2-3 Fish fillets I used Pollock fillets
- ½ tbsp Lemon Juice
- 1 teaspoon Garlic powder
- ½ teaspoon Cajun seasoning
- ½ teaspoon Paprika
- ½ teaspoon Italian seasoning
- 1 teaspoon Parsley optional
- ½ Red pepper sliced
- ½ medium Onion sliced
- 3 tbsp Olive oil or melted butter
- Salt and Pepper to taste
Instructions
- Preheat Oven to 400℉ on Bake.
- In large a bowl, combine all the ingredients except the fish, onion, and bell pepper. Using a spoon, stir to combine.½ tablespoon Lemon Juice, 1 teaspoon Garlic powder, ½ teaspoon Cajun seasoning, ½ teaspoon Paprika, ½ teaspoon Italian seasoning, 1 teaspoon Parsley, 3 tablespoon Olive oil, Salt and Pepper to taste
- Using a paper towel, pat dry the fish to get rid of excess water.2-3 Fish fillets
- Put the fish, onion, and pepper inside the marinade and coat gently. You can also use a brush to apply the marinade.½ Red pepper, ½ medium Onion
- Spread 2 aluminum foils separately on a flat surface. On each foil, put the onion and pepper, then place the fish on it. Let the onion and pepper act as a barrier between the fish and the foil.
- Put lemon slices on the fish. Then wrap the foil and place it on a baking sheet and let it go to the oven.
- Bake at 400℉ for 10-15 minutes depending on how thick your fillet is.
- Remove from oven, transfer to a plate, and serve right away.
Video
Notes
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Nutrition
Lisa says
Claudy, I made this recipe the other night with our freshly caught red snapper. I added Kalamata olives and hearts of artichokes to the packets, along with your recipe. Let me just say that there were no leftovers to worry about. It is absolutely one of the best fish recipes we’ve ever had! I am not a great cook when it comes to fish, but with your recipe I have earned a badge! It is saved and will be repeated as often as possible. We live on the water in South Florida and fish frequently, so there will be no shortage of fish. Thank you so much, from both of us!