The first time I made foil-baked fish wasn’t for myself — it was for someone else’s dinner table. I used to work as a personal assistant in San Francisco, and one of my weekly tasks was cooking dinner for the family. I remember wrapping delicate fish fillets with fresh vegetables in foil, sliding them into the oven, and hoping it all came out as planned. When they raved about it at the table, I knew I had stumbled onto something special.
This is one of those dishes that looks like you spent a lot of time on it, but it’s actually incredibly simple. It’s light, flavorful, and the foil keeps the fish tender and juicy without needing much fuss. Over the years, I’ve switched up the vegetables, and asparagus with tomatoes has become my favorite combination — bright, fresh, and the perfect match for delicate fish.
Why This Recipe Works So Well
This recipe is one of my weeknight go-tos because it’s as practical as it is elegant. The fish steams inside the foil, which means no messy pans and no babysitting the oven. It’s also easy to prepare ahead of time — I often assemble the packets in the morning and just pop them in the oven right before dinner.
Here’s why I love it:
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Minimal prep and almost no cleanup.
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Fresh flavors that work well in any season.
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Customizable with different fish and vegetables.
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A healthy, light dinner that still feels satisfying.
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Perfect for both weeknights and dinner guests.
A Closer Look at the Ingredients
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White Fish Fillets: I usually use tilapia or sole because they cook quickly and stay tender. Any mild, flaky white fish will work — think snapper or cod.
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Asparagus: These keep their shape and texture beautifully when baked in foil. Unlike spinach, they don’t overcook or turn soggy.
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Tomatoes: I love layering fresh tomato slices under the fish. They release just enough juice to keep everything moist and flavorful.
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Lemon Slices: They give a clean, bright finish and balance the richness of the fish.
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Olive Oil and Seasoning: A drizzle of good olive oil, salt, and pepper is often all this dish needs. If I’m feeling extra, I add a sprinkle of garlic powder or fresh herbs like dill or parsley.
If I want a little zing, I’ll mix a bit of grated ginger into the oil before brushing it over the fish. It’s subtle but adds a nice lift.
How I Like to Assemble and Bake the Packets
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Prepare the Base: I lay a sheet of foil on the counter and line the center with asparagus spears. They act like a little platform that lifts the fish off the bottom.
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Add the Tomatoes: A layer of tomato slices on top of the asparagus creates extra moisture and flavor. A light sprinkle of salt helps bring out the sweetness.
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Top with Fish: I place the fish fillet on top and brush it generously with olive oil or my ginger-oil mix.
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Add Lemon Slices: A few thin lemon rounds go right on top of the fish.
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Seal the Packet: I fold the long sides together, then crimp the ends tightly. It’s important to make a snug seal so the steam stays inside.
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Bake: I pop the packets onto a baking sheet and bake until the fish is cooked through and flaky — usually around 15 minutes, depending on thickness.
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Drain and Serve: When it’s done, I snip a small opening to let any extra liquid drain, then transfer the fish and veggies carefully to the plate.
Tips That Make This Dish Foolproof
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Check the Thickness: Thinner fillets cook faster, so if you’re using a thick cut, give it a few extra minutes.
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Don’t Overload the Packet: A few asparagus spears and tomato slices are enough. Too much liquid can make the fish soggy.
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Seal It Tight: A good seal helps the fish steam perfectly inside.
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Add Herbs Last: If using fresh herbs, I like sprinkling them on after baking so their flavor stays bright.
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Make Ahead Friendly: I often assemble the packets earlier in the day and keep them in the fridge until it’s time to bake.
How I Like to Serve It
When these come out of the oven, I usually keep the sides simple. A light rice pilaf works beautifully, or sometimes I go with scalloped potatoes if I want something a little more comforting. A fresh green salad or a few slices of crusty bread is all it needs to round out the meal.
If I’m cooking for guests, I serve the packet still wrapped and let them open it at the table. It’s a little bit of theater — the steam escapes, the lemon aroma fills the air, and everyone leans in.
Storing and Reheating
Leftover fish can be stored in the fridge in an airtight container for up to two days. I like to reheat it gently in the oven or covered skillet at low heat to keep it from drying out. It’s also great served cold on top of a salad for a light lunch the next day.
FAQs
What kind of fish works best for this recipe?
Mild white fish like tilapia, sole, snapper, or cod works beautifully because it cooks quickly and absorbs the flavors of the vegetables and lemon.
Can I make these packets ahead of time?
Yes. You can assemble them in the morning, keep them in the fridge, and bake just before dinner.
Do I need to use asparagus?
Not at all. You can swap in spinach, zucchini ribbons, green beans, or even bell peppers.
How do I know when the fish is done?
The fish should be opaque and flake easily with a fork. If it still looks translucent, give it a few more minutes in the oven.
Can I cook these on the grill instead of in the oven?
Yes. Place the foil packets on a medium-heat grill for about the same amount of time, turning once if needed.
Foil Fish Packets with Spinach and Tomato
Light, fresh, and flavorful — these foil-baked fish packets make a fuss-free dinner that’s healthy and perfect for busy nights.
Ingredients
- 1 bunch asparagus, trimmed
- 2 campari or roma tomatoes, sliced
- 2 tilapia fillets (about 6 oz each)
- 2 tsp olive oil
- ½ tsp chili garlic sauce
- ¼ tsp kosher salt, plus extra for sprinkling
- 1 lemon, thinly sliced
Instructions
- Preheat the oven to 375°F. Tear off two large sheets of aluminum foil, about 2 feet long each. In a small bowl, whisk together olive oil, chili garlic sauce, and ¼ teaspoon of salt.
- Arrange the asparagus spears down the center of each foil sheet and layer the tomato slices on top. Sprinkle lightly with a pinch of salt. Lay one tilapia fillet over the vegetables and brush the fish generously with the chili-garlic oil mixture. Top each fillet with a few lemon slices.
- Fold the long sides of the foil over the fish and crimp to seal, then fold in the short ends to create a tight packet. Set the packets on a baking sheet and bake for 25–30 minutes, until the fish is opaque and flakes easily with a fork.
- Carefully open one end of each packet to let excess steam and liquid escape before serving. Use a spatula to transfer the entire contents — fish, tomatoes, and asparagus — onto a plate.
Notes
- If the fish needs a little extra cooking, pop it under the broiler for 3–5 minutes to finish. This method also gives the lemon a lightly caramelized flavor.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 398Total Fat 9gSaturated Fat 2gUnsaturated Fat 6gCholesterol 97mgSodium 280mgCarbohydrates 18gFiber 2gSugar 14gProtein 45g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
A Little Final Thought
Foil-baked fish is one of those dishes that never fails me. It’s light but deeply flavorful, elegant but unbelievably easy to prepare. I’ve made this for quiet solo dinners, busy weeknights, and dinner parties — and it always gets the same reaction: clean plates. If you love simple meals that don’t require hours in the kitchen, this is the kind of recipe that finds a permanent spot in your rotation.
