Foil packet cooking steams wild Alaskan cod perfectly while locking in moisture and flavor. Layer delicate flaky cod with zucchini, bell peppers, and asparagus, season with herbs and lemon, then let the grill work its magic. Each packet creates its own microclimate, ensuring perfectly cooked fish every time. Ideal for camping trips, beach cookouts, and stress-free entertaining.

Ingredients

• 4 cod fillets (6 oz portions), about 1.5 lbs
• 2 medium zucchini, sliced
• 2 bell peppers (any color), sliced
• 1 bunch fresh asparagus, trimmed
• 1 red onion, thinly sliced
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 2 cloves garlic, minced
• 1 tsp fresh thyme
• 1 tsp fresh dill
• Sea salt and black pepper to taste
• 4 sheets heavy-duty aluminum foil (12x18 inches)

Instructions

1. Prep the grill: Preheat grill to medium-high heat (about 400°F). Oil the grates to prevent sticking.
2. Assemble packets: Tear off four 12x18-inch sheets of heavy-duty foil. Lay each flat and divide vegetables evenly among them, placing them slightly off-center on each sheet.
3. Season vegetables: Drizzle vegetables with 1 tbsp olive oil per packet. Season with salt, pepper, and minced garlic.
4. Add cod: Place one cod fillet on top of vegetables in each packet. Drizzle with lemon juice, season with thyme and dill, salt and pepper.
5. Seal packets: Fold foil over the fillings and crimp edges tightly to create a sealed packet. Fold and crimp all edges securely.
6. Grill: Place packets on grate seam-side up. Grill for 12-15 minutes. Cod is done when it flakes easily at the thickest part and reaches 145°F internal temperature.
7. Serve: Carefully open packets (steam will be hot!) and transfer contents to plates. Serve immediately.