Baked cod in foil
When you want something appetising and easy to make, this baked cod in foil is a great place to start. Tender cod fillets and fresh vegetables come together in neat little foil packets that practically cook themselves in the oven. Enjoy the fish and vegetables with al dente pasta and a creamy white wine sauce. It is the easiest way to impress without trying too hard.
Ingredients
Cod in foil
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15 g
Butter
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2 l
Baby spinach leaves, rinsed
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400 g
Skinless cod fillet
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25 g
Semi-dried tomatoes, cut into strips
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1
Carrot, cut into strips (about 75 g)
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Coarse salt
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Freshly ground pepper
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White wine sauce
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15 g
Butter
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4
Shallots, finely chopped (about 100 g)
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2
Large garlic cloves, finely chopped
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300 ml
Dry white wine, for example, Riesling
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200 ml
Double cream
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2 tsp
Corn flour, for example, Maizena
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2 tsp
Water
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1 tsp
Coarse salt
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Freshly ground pepper
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Pasta
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175 g
Fresh pasta, for example, fettuccine
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1½ l
Water
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1½ tsp
Coarse salt
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Garnish
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Salted pistachios, coarsely chopped
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Instructions
Cod in foil
White wine sauce
Pasta and serving
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
You can use either fresh or frozen cod fillets for baking cod in foil. High-quality frozen cod fillets can be just as good as fresh ones if they are correctly thawed. They are convenient, have a longer shelf life, and maintain their taste and texture well. Thaw the fillets overnight in the refrigerator or quickly under cold running water. After thawing, pat the cod dry with paper towels to remove extra moisture. If fresh cod is readily available, it is also an excellent choice.
After you remove the baked cod foil packets from the oven, let them sit sealed for about 5 minutes. This allows the residual heat to finish cooking the cod and vegetables perfectly, making them tender and succulent. It also allows the juices to spread out and soak back into the ingredients, enhancing the flavour and succulence. Afterwards, carefully open each packet.
FAQ: Questions about baked cod in foil
No matter how simple a recipe seems, there is always room for questions. In this section, you will find answers to some of the most frequently asked questions about baked cod in foil, offering insight into where it is most useful.
How can I tell when the baked cod is done?
You can use a thermometer to check if the baked cod is done. The internal temperature at the thickest part of the fillet should be between 54 °C and 57°C for moist and flaky fish. Also, the cod should appear opaque white, not translucent, and flake easily with a fork. The fillet should be firm but not hard when pressed.
How do I prevent the foil from leaking?
To prevent the foil from leaking when baking cod, use heavy-duty foil to avoid tears. Ensure the foil sheets are large enough to wrap securely around the fish and vegetables, allowing you to crimp the edges tightly. Place the drained spinach at the bottom of each foil piece, as it absorbs moisture and helps reduce pooling at the seams. Seal the packets by folding the two long sides over the fish and crimping them tightly, then repeat with the short ends. Before baking, check for any small tears or holes and cover them with another layer of foil if necessary. Place the foil packets seam-side up on the baking tray to help prevent leakage.
Can I prepare the cod foil parcels in advance?
Yes, you can prepare the foil parcels for baked cod up to 24 hours in advance. First, sauté the spinach and make sure it is well-drained. Then, portion out the cod along with the tomatoes and carrots. Assemble and seal the parcels in foil as instructed in the recipe. Keep them in the fridge at or below 4 °C. When you are ready to bake, move the parcels directly from the fridge to the oven, allowing for a little extra baking time since they are cold. Ensure the cod reaches an internal temperature of 54 °C so it is safe to eat and remains succulent.
Nutritional values per serving
Energy:
528 Kcal
| Energy distribution % | Nutritional values per serving | |
|---|---|---|
| Fibre | - | 3.1 g |
| Protein | 18.5 % | 24.1 g |
| Fat | 52.6 % | 31.4 g |
| Carbohydrates | 19.1 % | 24.8 g |
| Alcohol | 9.8 % |
Recommended information
Serving suggestion
Baked cod in foil
Baked foil-wrapped cod with vegetables
Wrap it up and bake. Few things are easier than tucking everything into little foil packets and letting the oven do the work. The mild, delicate fish pairs exquisitely with the sweetness and colour of the vegetables. The combination of spinach, semi-dried tomatoes, and carrot strips strikes a lovely balance.
The foil traps moisture and aroma, allowing the flavours to mingle as the fish gently cooks in its own juices without drying out. And you do not have to stick to the exact vegetables in the recipe either. Use courgettes, leeks, cherry tomatoes, or fennel – whatever is in season or in your fridge. That is why baked cod in foil is such a versatile all-year-round recipe; the method remains the same, but the vegetables can vary.
Tender and flaky cod fillets
Cod is a great fish for this kind of recipe because it has a mild, clean, and delicate flavour, and it pairs well with almost anything. When cooked properly, it turns opaque and flakes easily with a fork – that is how you know you nailed it.
We use skinless cod fillets for this recipe to simplify the process, allowing the fish to cook evenly all the way through. A good pinch of coarse salt and freshly ground pepper is all it needs. The rest of the flavour comes from the steam inside the foil.
As the cod bakes, it absorbs the aromas of spinach, tomato, and carrot, becoming tender, moist, and nicely seasoned without any extra effort.
If you want to try more delicious oven dishes, check our sweet chilli salmon, aubergine Parmigiana, and cheesy potato bake. Like this baked cod in foil recipe, they are all fairly easy to make and can be prepared on any night of the week.
Served with creamy white wine sauce and al dente pasta
While the cod and vegetables bake in the oven, it is time to prepare a creamy white wine sauce and some tender pasta. The sauce is made with finely chopped shallots and garlic, which are gently sautéed in butter before being simmered with dry white wine and cream. The sauce has the perfect balance of richness and acidity, bringing out the best in the fish without overpowering it.
When it is time to serve, first plate the pasta, then add the fish and vegetables in the order they came out of the packet. Spoon over some of the warm sauce and finish with chopped pistachios to add a lovely crunchy finish. This dish will look like you went all out, but really, you just wrapped, baked, and assembled.
Add your own ideas
Add your own ideas and play around with different herbs and flavours. Tuck in a slice of lemon or a sprig of dill, parsley, or thyme before wrapping the foil. A drizzle of honey also pairs well with the mild cod, bringing out the sweetness of the carrots, which is especially nice when accompanied by a squeeze of lemon on top.
Also experiment with a pinch of chilli flakes, smoked paprika, or curry powder if you want something bolder in taste. You can even change the base and serve the cod and vegetables with rice, couscous, or roasted potatoes instead of pasta.
