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Cod and Veggie Foil Packs

Cod & Veggie Foil Packs 

1 large onion, sliced

1 lb. fresh green beans, trimmed (par-boiled)

1 bag Julienne carrots (par-boiled)

2 tablespoons olive oil

8 Cod filets or loins

6 tablespoons butter, melted

4 cloves garlic, minced

1 teaspoon salt

1 teaspoon pepper

1 teaspoon red pepper flakes (optional)

2 lemons, thinly sliced 

Tear off 8 pieces of heavy duty aluminum foil, about 12-14” long each.  Fold them in half horizontally, then turn vertical and fold up one end about 3 times, then, flip over, spin around and do the same with the other end.  Lightly spray  the inside of the foil pack with cooking spray.  Divide onions and green beans between foil pieces, layering onions first, then top with green beans.  Drizzle olive oil on vegetables and sprinkle with salt and pepper.  Layer cod filet on top of each vegetable pile.  Combine melted butter, garlic, salt, pepper and optional red pepper flakes and spoon over fish, dividing evenly. 

Top each pile of fish and vegetables with two thin slices of lemon and fold up the opening to seal foil pack tight.  

To grill:  Preheat grill to medium high and place packets directly on grill.  Close cover and cook about 15 minutes (if your filet is thicker than ½”, you’ll need to add 5-10 minutes to cooking time).  Remove from grill and carefully unwrap packets, being careful of steam, and serve in the packets on individual plates. 

To bake:  Place packets on a baking sheet in a preheated 425-degree oven for 20-25 minutes.  Remove from oven and carefully unwrap packets, being careful of steam, and serve in the packets on individual plates. 

To par-boil:  Bring a large pot of slight salted water to a boil.  Add cleaned and trimmed green beans.  Cook 2-3 minutes, then immediately remove from boiling water and immerse in a large bowl of ice water.  Let rest a couple of minutes, then remove.  Do the same with the julienne carrots. 

 

 

 

 

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