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Fish in foil parcels recipe

Fish in foil parcels recipe

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  • Recipes
  • Ingredients
  • Seafood
  • Fish
  • White fish
  • Haddock

Haddock, tomatoes and red and yellow peppers baked in individual aluminium foil parcels. I use haddock, but feel free to use whichever type of fish you like.

417 people made this

IngredientsServes: 6

  • 6 fillets haddock
  • salt and freshly ground black pepper to taste
  • 4 plum tomatoes, thinly sliced
  • 1 red pepper, thinly sliced
  • 1 yellow pepper, thinly sliced
  • 1 small onion, thinly sliced
  • 5 tablespoons capers
  • good handful chopped fresh parsley
  • 6 tablespoons fresh lemon juice
  • 6 tablespoons extra virgin olive oil

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Preheat oven to 200 C / Gas mark 6.
  2. Centre each piece of fish on an individual piece of aluminium foil (large enough to seal the fish and veg when folded). Sprinkle each piece of fish with salt and pepper. Divide the sliced tomatoes, onion and peppers between the 6 pieces of fish, and place on top of the filets. Sprinkle evenly with the capers and parsley. Then drizzle each fillet with 1 tablespoon of olive oil and 1 tablespoon of lemon juice.
  3. Fold and seal the foil into a parcel and place on a baking tray. Leave 5cm (2 in) between each parcel to provide heat circulation.
  4. Bake in a preheated oven for 20 minutes.
  5. Let rest for 5 minutes and unwrap. One parcel per person.


You can also use baking parchment for the parcels instead of aluminium foil.

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Reviews & ratingsAverage global rating:(107)

Reviews in English (79)


This was the best. It left a wonderful taste in your mouth. I may even try it with boneless chicken breast. 5 stars for sure, in fact 10 stars.-15 Sep 2008


Very colourful and beautiful presentation. I'm not very good at cooking fish, but this time I was able to turn out a fish dish that was very flavourful and delicious. Looking forward to making this again!-15 Sep 2008


DELICIOUS!!! Incredibly flavourful and colourful. The fish just flaked and melted in our mouths. I will reduce the amount of olive oil and lemon juice next time, though so as not to have the juices run into my other food.-15 Sep 2008

How to Cook Frozen Fish in Foil

Cooking fish in a sealed, airtight pouch is one of the easiest and healthiest preparation methods. Referred to as cooking "en papillote" -- the French term for the technique -- it usually calls for wrapping the fish in a parchment parcel and baking it in the oven. Foil works just as well as parchment, with the additional benefit that it's suitable for the grill. You can also use this method to cook fish straight from the freezer, putting a tasty meal on the table in just minutes.

Preheat oven to 400°F. Divide mahi mahi into two equal portions set aside. Lay out two sheets of aluminum foil, each about 12-14 inches long. In the middle of each sheet, place a large handful of baby spinach leaves. Place one fish fillet on each bed of spinach. Season generously with salt and pepper. Place a few slices of onion over the top of each fillet and scatter the cherry tomatoes on and around the fish. Place two sprigs of thyme over top. Squeeze lemon and drizzle olive oil over fish.

Fold the sides of the foil inwards, then fold the top and bottom pinching the edges closed to form individual packets. Place packets on a baking sheet bake for 18 -22 minutes, until the fish is opaque. Carefully open the packets to avoid the steam and spilling the juices. Transfer to a plate and spoon some of the juices over top. Makes 2 servings.

Approximate Nutrient Analysis per serving (based on 1 tablespoon drizzled oil but not including salt to taste):
350 calories, 10 g fat, 1 g saturated fat, 100 mg cholesterol, 250 mg sodium, 18 g carbohydrate, 5 g fiber, 9 g sugar, 51 g protein

How To Cook Fish In Foil Packets

Step 1: Put the fish on the foil.

Lay out the sheet of foil and spray it with non-stick cooking spray. Put the fish on the foil, sprinkle with salt, pepper and your favorite seasonings. Put chunks of butter and lemon slices on top of the fish.

Step 2: Close the foil around the fish to form a foil packet.

First fold the foil over the fish lengthwise:

And then fold the ends to form a foil packet:

Step 3: Cook the fish in a foil packet.

On the grill: cook on pre-heated closed grill (Medium-high) for 7 minutes per side.

In the oven: cook in pre-heated 400F oven for 15 minutes.

Step 4: Check for doneness.

Unwrap 1 fish packet to make sure fish is cooked (opaque and flakes easily with a fork).

Lemon Vegetable and Fish Foil Packets

Fish foil packets are just so easy to make, taking about 10 minutes of preparation. Slice onion and trim green beans, then tear off four pieces of heavy duty foil (I aim for about 15 inch long pieces). Or how ever many packets you want.

Layer the onion and green beans, drizzle with a little olive oil and season with salt and pepper.

Lay a fish fillet on top of each pile of vegetables (TIP: if there are thin edges, tuck them under the fillet to prevent overcooking). Mix together the butter, garlic, and seasonings and drizzle evenly between all the fish fillets.

Add lemon slices to each fillet and wrap vegetables and fish with foil, sealing the edges.

To wrap, start with the longer sides, folding a couple of times to seal the edges together. Then fold and wrap the short sides, making a square-ish packet.

These grill for 15 minutes (no need to turn!) or bake for 20 minutes. And that's it - see how easy simple whole food recipes can be? These are so delicious, my whole family loves them - even my kids when they were in their "picky years" liked them.

Oh, and it's easy to substitute the vegetables your family likes as well as other kinds of fish - salmon, tilapia, or cod, to name a few. You simply increase the cooking time for fillets that are thicker than the 1/2-inch tilapia fillets pictured.

Step 1: Wash mini potatoes and slice them in half. Microwave them for 5 minutes in a microwave-safe bowl. This will soften them enough to grill.

Step 2: Preheat your grill to 400 degrees F.

Step 3: Take a big piece of foil. Add your raw mahi mahi, potatoes, and asparagus. Sprinkle the fish and vegetables with either Zatarain's Cajun seasoning or Old Bay Seafood Seasoning. Drizzle with olive oil.

Step 4: Fold up the foil to close the packets. Leave a small section open so the steam can vent out.

Step 5: Grill with the grill cover closed for 10 minutes. Remove from the grill and enjoy hot.

What you need for 6 servings


½ cup julienned pumpkin
½ tablespoon whole allspice berries, coarsely cracked
1 medium carrot, julienned
1 small onion, julienned
1 small bell pepper, julienned
2 sprigs scallion, chopped
6 okra pods, sliced
¼ Scotch Bonnet pepper, finely chopped (optional)
2 garlic cloves, crushed
1 tablespoon chopped fresh thyme
2 cups coconut milk
Salt & Pepper to taste
6 (5-6 ounce) boneless snapper fillets
6 medium cubes unsalted butter
Aluminum foil

Whole fish baked in a foil parcel


  • One 2-portion size (or two 1-portion-size) sea bass, black beam, or other whole fish, scaled and gutted.
  • 2 garlic cloves, peeled and lightly squashed with a knife
  • A few bay leaves
  • 1 lemon
  • A few herb sprigs: fennel fronds, thyme and/or flat-leaf parsley (optional)
  • 3 ½ tablespoons (50g) unsalted butter
  • A glass of white wine
  • Salt and freshly ground black pepper


Preheat the oven to 375°F. Season the inside of the fish and put in the squashed garlic, along with a bay leaf or two and one or two slices of lemon. Put in the fresh herbs.

Take a sheet of foil for each fish, large enough to envelop the fish completely. Grease the inside (dull side) with a little of the butter. Put the fish in the center and bring up the sides of the foil a little. Scatter a few more herbs over the fish and dot with the butter. Pour on the wine and add a good squeeze of lemon juice. Season again, bring the foil up around the fish and scrunch the edges together until the parcel9s) are completely sealed.

Put the foil parcel(s) on a baking sheet and bake for 20-25 minutes for small fish or 30-35 minutes for larger fish. Small flat fish may take less time. The fish is done when the internal temperature reaches 140°F. See the tips below for details.

Bring the parcel(s) straight to the table and open them up on the plate to release a cloud of fragrant steam. The fish will be sitting in a pool of deliciously rich and aromatic juice - your sauce.

I use a thermapen in my cooking and baking regularly, one of the most indispensable tools in the kitchen. But with the thermapen, you have to take the packet out of the oven, open it up before you can test the internal temperature. Or you can set up a temperature probe in the oven at 140°F if that’s a feature available with your particular oven. (Except I can’t calibrate the thermometer to the degree of accuracy I desire.) A thermometer with the probe inserted in the packet in the oven connecting, via a cable, to an alarm outside of the oven would work well in this case. Here is a link to one of these trusted and effective tools, the ThermoWorks chef alarm, recommended by the American Test Kitchen.

Seafood Linguine al Cartoccio (in foil)

Seafood linguine al cartoccio is a fabulous dish to serve to guests! This popular Central-Southern Italian recipe is made with a delicious fresh seafood sauce and pasta, wrapped in foil or baking paper and baked in the oven.

Linguine con frutti di mare al cartoccio

What is ‘al cartoccio’?

Al cartoccio is the Italian term for baking food in a foil or oven paper packet. This method is used mostly for seafood here in Italy. Probably the most well-known and appreciated of those seafood dishes is spaghetti or linguine al cartoccio (in foil).

What seafood can you use?

I first ate seafood pasta al cartoccio in Sicily many years ago! It was love at first bite (or forkful) The sauce is made with a mixture of different seafood usually clams and/or mussels, prawns and/or scampi plus calamari or octopus. Some people add fish, such as red mullet or sea bass. The ingredients depend on what’s fresh and available. Here in Italy, restaurants usually serve seafood pasta with fresh seafood. To make this recipe at home, you could use frozen uncooked seafood. I wouldn’t use canned.

Once the sauce is ready, the pasta (usually spaghetti or linguine) is cooked very al dente and then mixed with the sauce and everything is enclosed in a foil packet and baked in a very hot oven for 10 minutes. You can make individual foil or oven paper packets or one large one. We like to make individual ones.

Some seafood pasta al cartoccio history.

Although I ate seafood pasta al cartoccio for the first time in Sicily, this dish (or something very similar) is popular in Tuscany, Abruzzo, Sardinia, Puglia and, of course, in Campania. All regions with long coastlines and a long history of fishing!

In fact, spaghetti al cartoccio is a signature dish in the Amalfi Coast, near Naples, where they claim its invention. There, they say a certain Salvatore Cavaliere invented seafood spaghetti cooked ‘al cartoccio’ in 1965, and it became the key menu item of his brother’s restaurant, the Ciccio Cielo Mare Terra. This restaurant is still famous today for this dish and apparently celebrities such as Jackie Kennedy and Marcello Mastroianni have eaten it there!

However, there’s another restaurant in Naples called Il Bellini, where the seafood linguine al cartoccio is a big draw. Especially as they also claim its invention, saying that the present owner’s grandfather created the dish with 3 other cooks. Certainly Il Bellini is famous for their seafood linguine in foil. Actually they don’t use foil these days, but some kind of vegetable paper!

Restaurants don’t like to give out the ingredients of their star plates and I haven’t eaten spaghetti or linguine al cartoccio at either place (much as I’d like to!). So, I don’t know how different their dishes are. I do know that this is one of the best seafood pasta recipes ever!!

Foil or oven/baking paper?

We used a double layer of foil for each packet! I say ‘we’ because my lovely Sicilian hubby helped me make this dish. Actually, he did most of the work! When it comes to seafood he’s the boss in our kitchen! Most recipes I found online called for foil too. However, nowadays many people prefer to use foil less than in the past. For this dish, there are 2 schools of thought. Some say foil is better because it really seals the steam in. Others prefer oven/baking paper because they say foil can burn the pasta or the pasta may stick to it.

Seafood linguine al cartoccio will impress your guests.

Although it takes time to make (mostly to prepare the seafood), this seafood linguine al cartoccio is seriously worth it. Those last 10 minutes the sauce and pasta finish cooking in the oven, make this an incredibly flavourful dish. We used linguine, you can also use spaghetti. But, we like linguine because this pasta is slightly flat and has more surface area. It really absorbs the flavours of the seafood and tomatoes.

The other great thing about this recipe is you can prepare it in advance and cook in the oven just before serving. I wouldn’t prepare it days before. However, we have made seafood linguine al cartoccio in the morning and served it to guests for dinner. My guests are always totally impressed by this dish and yours will be too.

If you do try this seafood linguine al cartoccio recipe, I’d love to hear what you think. Please write a comment here on the blog or post a comment on the Pasta Project Facebook page.

Your feedback means a lot to me!

Some other seafood pasta recipes on The Pasta Project

Save this recipe for later?

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Recipe Summary

  • 2 tomatoes, cubed
  • 1 red bell pepper, seeded and cubed
  • 1 onion, minced
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh basil
  • 1 clove garlic, minced
  • aluminum foil
  • 4 (5 ounce) cod fillets
  • lemon, juiced
  • salt and ground black pepper to taste

Preheat the oven to 400 degrees F (200 degrees C).

Combine tomatoes, bell pepper, onion, olive oil, basil, and garlic in a bowl and mix well.

Lay 4 sheets of aluminum foil on a work surface and place 1 cod fillet in the center of each. Spoon tomato mixture evenly on top of the 4 fillets. Drizzle with lemon juice and season with salt and pepper. Place a second sheet of foil on top and seal the edges to make a parcel. Repeat with the remaining fillets and tomato mixture.

Bake in the preheated oven until cod flakes easily with a fork, about 20 minutes. Remove from the oven and carefully unwrap the parcels. Spoon onto warmed plates and serve immediately.


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