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Fish and Summer Vegetables in a Foil Packet

Hello, welcome! Today kicks off our first week of vacation cooking on Djalali Cooks. We are at the Tybee House, so I am without all my favorite cookware and my well-stocked pantry. Also without my go-to grocery spots; I have to get creative and make do with what I can find. Of course we will visit some of our favorite spots to eat and drink while we are here, but we still do a lot of home cooking, even on vacation. So let’s get to today’s recipe: Fish and Summer Vegetables in a Foil Packet.

Fish and Summer Vegetables cooked  in a Foil Packet

Roasting fish in a foil packet is the easiest way to get juicy, perfectly cooked fish. You can also do this on a grill; just set the foil packet over indirect heat and maintain a grill temperature of 400 degrees. It is hot as blazes outside today though, so I am going to roast this fish and veggies packet in the oven. Preheat your oven to 400 degrees.

Prep the Vegetables

I have one zucchini that I cut into planks; one orange bell pepper that I have sliced into spears. Half a sweet onion, sliced thickly, on the short side – going from root to tip. Three scallions that I have trimmed and cut into large, 2-inch pieces. A lemon, sliced into wheels and two cloves of minced garlic. I prepped all the veggies and tossed them in a bowl. Then I have a long piece of foil that I have loosely pressed into a baking dish.

Fish and Summer Vegetables in a Foil Packet prep

Evenly distribute the veggies in the foil, taking care to keep anything from falling out into the baking dish. Then sprinkle the minced garlic over the veggies. Sprinkle with fresh cracked black pepper and 1/2 teaspoon sea salt. Then, place springs of thyme on top of the veggies.

Summer veggies in a foil packet

Dot the veggies with about 2 tablespoons of butter, cut into thin pats. Then drizzle 1 tablespoon of olive oil over the veggies.

Then lay the fish on top. I have a thick piece of Pacific Cod. But salmon or halibut would also be good choices. Salt and pepper the fish with just a pinch of sea salt and a few cranks of fresh cracked pepper.

Fish and Summer Vegetables in a Foil Packet before roasting

Closing up the Packet

Then, gather up the long sides of the foil and bring them together. Fold them over multiple times to close the top. Working one side at a time, gather up the bottom, pinch and roll the bottom into the top. Repeat for the other side.

Place the whole thing on the center rack in the oven. The baking dish will catch any drips. Bake for 20 minutes if you have a relatively thin piece. If your piece of fish is thick, like mine, check it for doneness at the 30 minute mark. Fish is ready when it’s opaque and flaky. My fish and veggies were perfectly cooked at 40 minutes.

Fish and Summer Vegetables in a Foil Packet

Fish and Summer Vegetables in a Foil Packet

The beauty of this dish is that you can serve it just like this, in the foil packet. Just pluck out the thyme sprigs and garnish with fresh tarragon leaves and flat leaf parsley, right in the foil packet. I wanted to plate it so that I could spoon some of the olive oil/butter and juices over the fish.

Fish and Summer Vegetables with buttery olive oil

A Light Summer Dish

Fish and Summer Vegetables

This was enough for two with a side dish of rice, or some good crusty bread to soak up that garlicky, buttery olive oil. The fish is moist, juicy and tender. The veggies retain their textures and have taken on a smooth buttery flavor. Fresh tarragon and parsley add a pop of cooling herbal flavor.

Fish and Summer Vegetables

This was so delicious, it really exceeded expectations. If you want to check out what we cooked while we were here in January, check out this Antipasto Salad, it was one of my favorites from the last trip. Don’t forget to follow my stories on Instagram for more of our time on Tybee. Take care and be well! xo Kelly

Fish and Summer Vegetables in a Foil Packet

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Dinner, Main Course American
By Kelly Djalali Serves: 1-2
Prep Time: 15 Minutes Cooking Time: 20-40 Minutes Total Time: 35-55 Minutes

Tender fish and summer vegetables roasted in a foil packet with butter and olive oil. Fresh tarragon adds a pop of cooling herbal flavor.


  • 1 Zucchini, sliced into half lengthwise, then into planks
  • 1 Orange Bell Pepper, sliced into spears
  • 1/2 small Sweet Onion, sliced into thick half circles
  • 3 Scallions, trimmed and cut into 2-inch pieces
  • 1 Lemon, sliced into rounds
  • 2 Cloves Garlic, minced
  • 1/2 tsp. Sea Salt, plus a pinch more for the fish
  • Fresh Cracked Pepper, plus more for the fish
  • 4-5 Sprigs Thyme
  • 2 tbsp. Salted Butter, cut into pats
  • 1 tbsp. Olive Oil
  • 10-11 oz. Cod or Halibut Fillet
  • Fresh Tarragon Leaves for garnish
  • Flat Leaf Parsley, chopped for garnish



Preheat oven to 400 degrees


Loosely line a wide, shallow baking dish with a long sheet of foil.


Evenly scatter veggies on the foil, taking care to keep the veggies from sliding out the sides of the foil, into the baking dish.


Sprinkle minced garlic over the veggies and season the veggies with sea salt and black pepper.


Lay the thyme sprigs in various spots on the veggies.


Dot the veggies with the butter pats and drizzle the olive oil over the veggies.


Place the cod fillet on top of the veggies, in the center. Season the fish with a pinch of sea salt and more black pepper.


Gather up the long sides of the foil and bring them together. Fold them over multiple times to close the top. Working one side at a time, gather up the bottom, pinch and roll the bottom into the top. Repeat for the other side.


Place the whole thing on the center rack in the oven and roast for 30 minutes. Check for doneness and continue baking for another 10 minutes, or until the fish is opaque, tender and flakes easily.


Remove and discard the thyme stems and garnish with fresh tarragon leaves and chopped parsley.


If your fish fillet is less than 10 ounces, or if it is very thin, check for doneness at the 20 minute mark.

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  • Suzanne Smith
    August 15, 2021 at 10:28 am

    Ok, I’m making this tonight. I used to make a very similar meal in the past, putting it into parchment paper in the oven, and haven’t in a long time. I remember how good it was. Thanks for the reminder. I think I added Parmesan Romano on top of the packets I did. It was so good. Have fun at the beach!

    • Kelly Djalali
      August 15, 2021 at 11:24 am

      Hi Suzanne, I always forget how good fish is when it’s cooked this way. We so often just turn to the grill, but this really makes for a super moist piece of fish. Parmesan is a great addition! Let me know how this version comes out for you! Have a wonderful Sunday, xo kelly

  • Mari
    August 15, 2021 at 11:34 am

    That looks good and it looks easy. Halibut and Mahi Mahi are both on my shopping list this week, so I know what I’m doing with the halibut. I know exactly what you mean about not having your regular grocery stores to shop at. We keep kicking around the idea of moving, but f there isn’t a Wegmans, Sprouts, or Trader Joe’s, it doesn’t make the list! When my son relocated to Maryland from Florida, he lost Publix, but found Wegmans. We lost Cubs and Rainbow when we left Minnesota, but we have Wegmans, so that’s a win. The one thing I haven’t been able to find anywhere is romanesco. I have never had it, but I am obsessed with finding it because it looks like a fractal. Math was never my best subject, but some aspects of it have always fascinated me. You can have Pythagoras, but I’ll take an endlessly repeating, geometric shape any day. Especially if it’s chartreuse! I like the color on vegetables, but I’d never wear it. Happy Sunday everybody.

    • Kelly Djalali
      August 15, 2021 at 3:57 pm

      Hi Mari, Isn’t Romanesco so beautiful! I am happy when there is a TJ’s in my town. I saw purple and orange cauliflower the other day, and I almost got a purple one…but yes, Romanesco is not as easy to find. I am always surprised by Publix though, I was disappointed to lose access to Whole Foods, but I do find a lot of great stuff at Publix. Let me know how the halibut turns out for you! xo Kelly

  • Terry
    August 15, 2021 at 12:47 pm

    I remember doing foil packets with the Girl Scouts, it was usually done with chicken. I will make this for Sunday dinner next week when you sis and family come for dinner. Yumm thanks for that memory. ♥️Mom

    • Kelly Djalali
      August 15, 2021 at 3:58 pm

      Sounds good Mom, Be sure to let me know how everyone likes the foil packet fish! xo Kelly

  • Barbara Lacy
    August 19, 2021 at 8:41 pm

    What an easy tasty meal. Thanks for sharing this. I’m going to make this over the weekend.

    • Kelly Djalali
      August 20, 2021 at 9:13 am

      For sure, Barbara! Let me know you enjoy this one, I really love the versatility of this recipe. Have a great weekend! xo Kelly

  • Terry
    August 15, 2022 at 10:34 am

    Yumm I am making this, only this time I’m using a different fish like trout or salmon I’ll keep you posted ❤️🤗mom
    PS have a great vacation.

    • Kelly Djalali
      August 15, 2022 at 12:11 pm

      This is classic recipe and method, Mom – no matter how you decide to mix and match the fish the veggies, it’s always a winner! xo Kelly

  • Terry
    August 17, 2022 at 6:35 pm

    Made it with trout and let me tell you delicious 🤗❤️Mom

    • Kelly Djalali
      August 18, 2022 at 8:25 am

      Hi Mom, trout is a great way to go with this recipe. I so happy you liked it! xo Kelly