This no-fuss dish of cod cooked in foil packets with squash and fresh herbs is one of the easiest recipes to scale: it works the same whether you make it for one, two, three, four or fourteen people.
Why this recipe works:
- The fish and vegetables steam inside individual foil packets, making this a quick-cooking main course that's easy to serve and clean up.
- White wine adds aroma and moisture to the packets.
Note: This recipe can easily be scaled up or down to serve as many or as few people as you like.
Baked Cod and Summer Squash in Foil Packets
About This Recipe
|Active time:||15 minutes|
|Total time:||15 minutes|
|This recipe appears in:||One-Pot Wonders: Baked Cod and Summer Squash in Foil Packets|
- 4 (6-ounce) cod filets or other mild white-fleshed fish
- 2 medium zucchini, sliced into thin rounds
- 2 medium yellow summer squash, sliced into thin rounds
- 1 medium red onion, thinly sliced
- Kosher salt and freshly ground black pepper
- Crushed red pepper flakes, for sprinkling
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons dry white wine
- 1 lemon, thinly sliced
- 4 sprigs of fresh thyme
- 1 tablespoon fresh juice from 1 lemon
Preheat the oven to 450°F. Season fish with salt and pepper. Arrange 4 large sheets of aluminum foil on a work surface and set 1 fish filet on each piece of foil. Arrange zucchini, squash, and onion around each filet and season with salt and pepper. Sprinkle fish and vegetables with red chile flakes. Drizzle 1/2 tablespoon oil and 1/2 tablespoon wine onto vegetables and fish.
Arrange a few lemon slices on top of each filet and top with a thyme sprig. Wrap foil around fish and vegetables, leaving some air space within each packet, and seal very well. Set packets on a rimmed baking sheet and bake for 8 minutes. Carefully open 1 packet to confirm fish is just cooked through; if not, re-seal packet and return to oven to continue cooking until cooked through. Serve right away, opening packets at the table.