Go Back

Healthy Fish & Veggie Foil Packets - Simple, Flavorful, and Mess-Free

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 fish fillets (cod, halibut, haddock, tilapia, or salmon; about 5–6 oz each)
  • 2 cups thinly sliced zucchini (or yellow squash)
  • 1 red bell pepper, thinly sliced
  • 1 small red onion, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1 cup green beans, trimmed and halved
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 lemon, thinly sliced (plus extra wedges for serving)
  • 1 teaspoon kosher salt (divided, to taste)
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 1/2 teaspoon dried oregano or Italian seasoning
  • Fresh herbs (optional: parsley, dill, or basil), chopped
  • Crushed red pepper flakes (optional, for a little heat)
  • Foil sheets (heavy-duty, about 12x16 inches each)

Method
 

  1. Preheat your heat source. Oven: 400°F (200°C). Grill: medium heat. Clear a spot if you’re using a campfire grate.
  2. Prep the foil. Tear 4 sheets of heavy-duty foil. Lightly brush or spray the center of each with olive oil to prevent sticking.
  3. Toss the veggies. In a bowl, combine zucchini, bell pepper, red onion, cherry tomatoes, and green beans with olive oil, garlic, half the salt, and half the pepper. Add paprika and oregano. Toss until evenly coated.
  4. Build the base. Divide the vegetables among the foil sheets, piling them in the center so there’s space to fold the foil over the top.
  5. Season the fish. Pat fillets dry. Sprinkle with the remaining salt and pepper. If you like heat, add a pinch of red pepper flakes.
  6. Assemble. Place one fillet over each veggie pile. Top with 1–2 lemon slices. Add a small drizzle of olive oil if your fish is very lean.
  7. Seal the packets. Fold the long sides of foil up and over the fish, then crimp the edges together. Fold and crimp the short ends so the packet is fully sealed with a little room inside for steam.
  8. Cook. Oven: place packets on a baking sheet and bake 12–15 minutes for thin fillets (tilapia, cod), 15–18 minutes for thicker fillets (halibut, salmon). Grill: cook 10–14 minutes over medium heat with the lid closed, flipping once if needed.
  9. Check for doneness. Carefully open one packet—watch for hot steam. The fish should flake easily with a fork and look opaque in the center. If not done, reseal and cook 2–3 minutes longer.
  10. Finish and serve. Sprinkle with fresh herbs and add a squeeze of lemon. Serve right in the foil or slide onto plates. Optional: add a scoop of cooked quinoa, brown rice, or couscous on the side.