This Fish in Foil with Lemon recipe creates tender, flaky fish infused with bright, zesty aroma. It’s a foolproof method for busy weeknights or elegant, fuss-free dinners.
Nothing beats a great Fish in Foil with Lemon. Whether you're a fan of Dinner Ideas or want to try something from our Burgers selection, keep scrolling!
Why You’ll Love This Fish in Foil with Lemon
- Foolproof & easy: The foil locks in moisture so you can’t overcook the fish.
- Minimal cleanup: Your baking sheet stays clean—just recycle the foil.
- Bright, fresh flavor: Lemon and herbs create an aromatic steam.
- Versatile canvas: Works with any firm white fish and add-ins.
Ingredients & Tools
- 4 fillets (about 150g each) of firm white fish, such as cod, halibut, or sea bass
- 2 tbsp extra virgin olive oil
- 2 medium lemons, one thinly sliced and one juiced
- 4 cloves garlic, minced
- 1 tbsp fresh thyme leaves, or 1 tsp dried
- 1 tbsp fresh dill, chopped, or 1 tsp dried
- 1/2 tsp sea salt, or to taste
- 1/4 tsp freshly cracked black pepper
- Optional: a pinch of red pepper flakes for a subtle heat
Tools: A baking sheet, aluminum foil, a small bowl for mixing.
Notes: Using fresh herbs amplifies the aroma trapped in the foil packet.
You’ll notice the ingredient list is short and simple, but each one plays a crucial role. Using fresh herbs really makes a difference here—their aroma gets trapped and amplified in the foil packet, creating a deeply fragrant steam that permeates the fish.
Nutrition (per serving)
| Calories: | 215 kcal |
| Protein: | 28 g |
| Fat: | 9 g |
| Carbs: | 4 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- Choosing your fish. Opt for firm, thick fillets. Cod and halibut are classics, but sea bass or even salmon work beautifully. Thinner fillets like tilapia will cook much faster, so you’ll need to adjust the time.
- The power of the lemon slice. Don’t just squeeze and discard! Placing thin slices directly under the fish creates a barrier that prevents sticking and infuses a wonderful citrus essence from the bottom up.
- Don’t skimp on the oil. The olive oil isn’t just for flavor; it helps conduct heat and creates a steamy environment inside the packet. It also ensures your herbs and garlic don’t burn and instead meld into a lovely sauce.
- Sealing the packet is key. You want to create a tight, secure tent. If steam escapes, the fish will bake and potentially dry out instead of gently steaming to perfection. A good seal is your best friend here.
How to Make Fish in Foil with Lemon
Step 1: Preheat your oven to 200°C (400°F). This high heat is perfect for creating an instant burst of steam inside the foil packets, which is what cooks the fish so quickly and evenly. While the oven heats up, tear off four large sheets of heavy-duty aluminum foil, each about 30cm long. If you’re using standard foil, you might want to double-layer it to prevent any unfortunate tears.
Step 2: In a small bowl, combine the olive oil, juice from one lemon, minced garlic, thyme, dill, salt, and pepper. Give it a good whisk until it’s emulsified and fragrant. You’ll notice the aroma is already incredible—this little mixture is the flavor powerhouse for the entire dish.
Step 3: Place a few thin slices from the second lemon in the center of each foil sheet. This is our flavor bed. Now, place one fish fillet on top of the lemon slices on each foil sheet. Pat the fillets dry with a paper towel first if they seem particularly wet; this helps the marinade stick better.
Step 4: Using a spoon, generously coat the top and sides of each fish fillet with the herb and oil mixture. Make sure every nook and cranny gets some of that garlicky, herby goodness. Don’t be shy—a little extra drizzle over the top never hurt anybody.
Step 5: Now for the packet assembly. Bring the long sides of the foil together over the fish. Fold them over a few times, pressing down to create a sealed seam. Then, crimp and fold the short ends inward, creating a tightly sealed, tent-like packet. You want it to be snug but with a little room for air and steam to circulate inside.
Step 6: Arrange the foil packets on your baking sheet and carefully transfer them to the preheated oven. Bake for 12-15 minutes. The cooking time will depend on the thickness of your fillets. A good rule of thumb is about 10 minutes per 2.5cm of thickness.
Step 7: This is the most important step—don’t skip it! Carefully remove the baking sheet from the oven. Let the packets rest on the counter for 2-3 minutes before opening. This allows the fish to finish cooking gently in the residual heat and prevents you from getting a face full of superheated steam.
Step 8: The grand reveal! Carefully open each packet—the steam will be hot and aromatic. The fish is done when it’s opaque throughout and flakes easily with a fork. Serve immediately right from the foil or transfer to a plate, spooning all the delicious juices from the packet over the top.
Storage & Freshness Guide
- Fridge: Store cooled fish in an airtight container for up to 2 days.
- Freezer: Freeze in foil packets (unopened) for up to 1 month.
- Reviving: Reheat gently in a 300°F oven in foil until warmed through.
Serving Suggestions
Complementary Dishes
- Simple Zucchini Noodles — The light, fresh flavor of zoodles won’t compete with the delicate fish, and they’re perfect for soaking up the lemony sauce from the foil packet.
- Garlic Sautéed Spinach — It wilts in minutes and the garlic echoes the flavors inside the fish packet, creating a harmonious and healthy plate.
- Cauliflower Rice Pilaf — A fluffy, herby cauliflower rice adds substance to the meal without weighing you down, making the whole dish feel complete and satisfying.
Drinks
- A Crisp Sauvignon Blanc — The citrus notes in the wine will mirror the lemon in the dish, while its acidity cuts through the richness of the olive oil beautifully.
- Sparkling Water with Lemon — For a non-alcoholic option, this keeps the theme going and is incredibly refreshing, cleansing the palate between bites.
- Iced Herbal Tea — A chilled mint or lemon verbena tea complements the herbal notes in the fish and feels wonderfully light and sophisticated.
Something Sweet
- Lemon Sorbet — It’s a natural and palate-cleansing finish that doubles down on the citrus theme in the most delightful, refreshing way.
- Mixed Berry Compote — The slight tartness of the berries provides a lovely contrast to the savory, herby main course without being too heavy.
- Dark Chocolate Squares — Just a small piece of high-cocoa dark chocolate offers a rich, bitter finish that contrasts elegantly with the bright, light fish.
Top Mistakes to Avoid
- Overcooking the fish. The foil packet continues to cook the fish even after it’s out of the oven during the resting period. Pull it out when it’s just slightly underdone in the very
Fish In Foil With Lemon
Learn how to make tender, flavorful Fish in Foil with Lemon in just 25 minutes. This foolproof method guarantees moist results every time. Get the easy recipe now!
Ingredients
For the Ingredients
-
4 fillets firm white fish (such as cod, halibut, or sea bass)
-
2 tbsp extra virgin olive oil
-
2 medium lemons (one thinly sliced and one juiced)
-
4 cloves garlic (minced)
-
1 tbsp fresh thyme leaves (or 1 tsp dried)
-
1 tbsp fresh dill (chopped, or 1 tsp dried)
-
1/2 tsp sea salt (or to taste)
-
1/4 tsp freshly cracked black pepper
-
a pinch red pepper flakes (for a subtle heat)
Instructions
-
Preheat your oven to 200°C (400°F). Tear off four large sheets of heavy-duty aluminum foil, each about 30cm long.01
-
In a small bowl, combine the olive oil, juice from one lemon, minced garlic, thyme, dill, salt, and pepper. Give it a good whisk until it’s emulsified and fragrant.02
-
Place a few thin slices from the second lemon in the center of each foil sheet. Place one fish fillet on top of the lemon slices on each foil sheet.03
-
Using a spoon, generously coat the top and sides of each fish fillet with the herb and oil mixture.04
-
Bring the long sides of the foil together over the fish. Fold them over a few times, pressing down to create a sealed seam. Then, crimp and fold the short ends inward, creating a tightly sealed, tent-like packet.05
-
Arrange the foil packets on your baking sheet and carefully transfer them to the preheated oven. Bake for 12-15 minutes.06
-
Carefully remove the baking sheet from the oven. Let the packets rest on the counter for 2-3 minutes before opening.07
-
Carefully open each packet. The fish is done when it’s opaque throughout and flakes easily with a fork. Serve immediately right from the foil or transfer to a plate, spooning all the delicious juices from the packet over the top.08
Not what you're looking for?
