Baked Cod and Couscous Foil Packets

Steps

1. 1

   Preheat oven and prepare foilOven 400°F / 205°C

   • Preheat your oven to 400°F (200°C).
   • Tear off four 18×12-inch (46×30 cm) sheets of heavy-duty aluminum foil and lay them flat on a clean work surface.

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   Ready when: Oven is preheated; foil sheets are laid flat and ready

   Tip: Use heavy-duty foil (not regular aluminum foil) to prevent tears when crimping seams and steaming

2. 2

   Heat broth and add seasonings

   • In a small saucepan, combine 1.5 cups (360 ml) vegetable broth with 3 tbsp (45 g) unsalted butter.
   • Heat over medium heat for about 2 minutes, stirring occasionally, until the butter melts completely and the broth steams slightly.
   • Remove from heat and stir in 2 minced garlic cloves and a generous pinch of salt.
   • Set aside while assembling packets (the broth will remain warm for several minutes).

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   Ready when: Butter is fully melted and broth is steaming

3. 3

   Divide couscous and add broth

   • Divide the 1 cup (185 g) dry couscous evenly among the 4 foil sheets, making a mound in the center of each.
   • Pour approximately 1/3 cup (80 ml) of the warm broth over each couscous mound.
   • The couscous will absorb liquid and cook in the steam created inside the foil packet.

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   Ready when: Couscous is mounded and broth is poured over each portion

   Tip: Don't stir or mix the couscous yet; it will plump perfectly as it steams inside the sealed packet

4. 4

   Layer vegetables, fish, and seasonings

   • Scatter 1/2 cup (75 g) of frozen mixed vegetables (peas, carrots, diced zucchini) over each couscous mound.
   • Place one 5-6 oz (150-170 g) cod fillet directly on top of the vegetables in each packet.
   • Season each fillet generously with salt and freshly ground black pepper.
   • Sprinkle 1/2 tbsp fresh dill over each fillet.
   • Squeeze about 2 tbsp fresh lemon juice (approximately 1/4 of a lemon) over each fillet.
   • Top each with a small pat of butter (about 1/2 tbsp).
   • Optionally, drizzle about 1/4 tbsp olive oil over the top of each packet.

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   Ready when: All four packets are fully layered with vegetables, fish, and seasonings

   Tip: Don't skip the lemon juice—it adds brightness and prevents the mild, delicate fish flavor from tasting flat

5. 5

   Seal foil packets tightly

   • Fold each foil sheet in half over the fish to create a tent shape.
   • Carefully crimp and fold all the edges and seams tightly to seal them completely, ensuring no gaps where steam could escape.
   • Work your way around each packet, folding edges securely at least twice for extra sealing strength.

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   Ready when: All seams are tightly crimped and completely sealed with no visible gaps

   Tip: Make sure foil packets are sealed completely; any gaps will allow steam to escape, drying out the fish and couscous

6. 6

   Bake sealed packets until cookedOven 400°F / 205°C

   • Place the sealed foil packets on a baking sheet.
   • Bake at 400°F (200°C) for 18-20 minutes.
   • The packets will puff up from internal steam as the couscous absorbs the broth and the fish cooks gently via steam.

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   Ready when: Packets are visibly puffed from steam

7. 7

   Check doneness and serve immediately

   • Carefully open one foil packet (watch for the hot steam escaping!).
   • Check that the cod is opaque throughout and flakes easily with a fork.
   • Use an instant-read thermometer to verify that the thickest part of the fillet has reached an internal temperature of 145°F (63°C).
   • The couscous should be tender and have absorbed all the broth.
   • Serve all packets immediately while still steaming hot.

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   Ready when: Fish is opaque, flakes easily with a fork, and internal temperature reaches 145°F (63°C); couscous is tender

   Tip: Warn diners that packets are extremely hot—cut open carefully with scissors or a knife, directing steam away from hands