Some nights you want dinner to do its job without taking over the kitchen. These baked cod foil packets are fresh, quick, and easy to get on the table in about 30 minutes.
ach packet gets cod, leeks, cherry tomatoes, lemon, rosemary, and a spoonful of pesto. Everything bakes together in its own little parcel, so the fish stays moist and the cleanup stays small.
Why you'll love this recipe
This is a simple weeknight dinner with very little fuss. The cod steams inside the packet, which keeps it tender while the leeks and tomatoes soften around it.
The flavor is bright and savory. Pesto gives the fish a herby base, lemon keeps it fresh, and rosemary adds a little warmth.
You do not need a long ingredient list or extra pans to make it work.
What You Need
- Cod fillets: mild, tender, and perfect for steaming in packets. Salmon can replace the cod if you want a richer fish. For a vegetarian version, use mushrooms instead of fish.
- Red pesto: gives the fish instant flavor with sun-dried tomatoes garlic, and cheese. You could use green pesto if you like, a bit a different flavor but still very good.
- Leek: turns soft and sweet in the oven. Slice it thin so it cooks in time.
- Cherry tomatoes: add juiciness, color, and a little sweetness.
- Lemon: keeps the packet fresh and bright.
- Fresh rosemary: adds a warm, fragrant note without much work.
- Foil or parchment paper: holds the steam inside so the fish stays moist.
How to Make It
- Step 1: Preheat the oven and prepare the leeks, tomatoes, and lemon. Lay the leeks on sheets of foil or parchment.
- Step 2: Place a cod fillet on top and spoon over the pesto.
- Step 3: Add the tomatoes, lemon, and rosemary.
- Step 4: Seal the packets well, but leave a little space inside for steam. Bake the packets on a sheet pan for 20 minutes. Open them carefully, because hot steam will escape.
Top Tips
- Seal the packets well. The steam inside helps the cod stay moist.
- Leave a little room inside each packet. The fish and vegetables need space to steam.
- Slice the leeks thin. Thick slices may still be firm when the cod is done.
- Open the packets away from your face. The steam inside is very hot.
Serve with
- Serve these cod packets with brown rice, cucumber, and carrots. The rice catches the juices, and the fresh vegetables keep the plate light.
- For a quick fresh side, add Spicy Cucumber Appetizer with Sesame. It gives crunch next to the soft fish.
- Want something more filling? Easy Curried Rice Salad With Smoked Chicken can work as a make-ahead rice side if you serve this as part of a bigger meal.
- Looking for another easy fish dinner for later in the week? Try 30-Minute Baked Cod With Lemon and Bok Choy.
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📖 Recipe
RECIPE CARD
Equipment
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
Recipe Help
Two easy tools to make cooking even easier. Cooking mode keeps the screen on. The easy-step recipe displays the recipe step by step, including the ingredients needed. And you can adjust servings easily
Ingredients
- ½ leek, sliced about ¼ inch thick
- 1.1 pounds cod fillets, divided in 4
- 2 tablespoons red pesto
- 4 oz. cherry tomatoes, quartered
- 1 lemon, sliced, organic
- 4 sprigs fresh rosemary
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Preheat the oven to 400 °F. Place 4 sheets of foil or parchment paper on your counter.
- Divide the sliced leeks between the sheets.½ leek
- Place a cod fillet on top of each portion of leeks. Spoon pesto over the cod.1.1 pounds cod fillets, 2 tablespoons red pesto
- Add the cherry tomatoes, lemon slices, and rosemary.4 oz. cherry tomatoes, 1 lemon, 4 sprigs fresh rosemary
- Seal the packets well, leaving a little room inside for steam.
- Place the packets on a sheet pan.
- Bake for 20 minutes, or until the cod is cooked through and flakes easily.
- Open the packets carefully, away from your face, because hot steam will escape.
Notes
Nutrition
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