Cod and Veggie Packets
Spring has sprung and we are dusting off the grill (literally…you wouldn’t believe all of the pollen) and one of my easiest and favorite recipes! It’s super fast, flexible, healthy(ish) and the best part is that there is hardly any clean up! Cod and Veggie Packets tick off all of my springtime, weeknight meal requirements.
Usually, I just throw whatever vegetables I have into these packets, but I always try to use a squash, tomatoes and capers. It’s so good with mushrooms, asparagus and zucchini, too. I love making Cod and Veggie Packets during CSA Season, and adding whatever veggies we’ve received that week. I have done this with other kinds of fish but cod is so easy and soaks up the rest of the flavors really nicely. It’s also very forgiving, so you don’t have to worry too much about cooking it the exact amount of time.
Chop the Veggies 
Make the butter 
Put the Packets together 
And Throw them on the Grill!
If you’re dusting things off like we are, clean off the grill and give this meal a try. If you’re living in the southeast, I suspect you’re dusting a lot of pollen off all of your outdoor surfaces. If you’re not ready to use the grill, you can easily make these in the oven!
Cod and Veggie Packets are my favorite meal for warm weather. They are quick, easy and so delicious. And there is almost no cleanup! Doesn’t get much better than that!
- 2 cod filets (about 1 lb)
- 1/4 c cherry tomatoes, halved
- 6 stalks asparagus, sliced about 1 inch pieces
- 1/4 c mushrooms, sliced (I use cremini)
- 1 summer squash, sliced
- 1/4 c Italian salad dressing
- 2 T butter, softened
- 2 T capers
- 1 lemon, sliced into wheels
- 1 T fresh dill, chopped
- 1 pkg microwavable basmati rice, prepared to package directions
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Put all of the chopped vegetables and 1 T capers in a large bowl and top with the salad dressing. Mix to coat the vegetables.
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In a small bowl, stir together the butter, remaining T capers, dill, and 1 squeeze of lemon juice from the end of the lemon. Stir until combined.
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Take 2 pieces of foil, about 12-16 inches long and lay one down horizontally and one on top of that vertically (to make a cross). Spoon a layer of vegetables down and top with the fish filet. Over each filet, spread half of the butter mixture and top with 2-3 lemon slices. Top with a generous layer of vegetables. Take the bottom piece of foil and bring the ends together and tuck them. Take the other pieces and bring them together. Seal all of the foil ends together so that there isn’t any leakage. Repeat for the second filet of fish.
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Grill for 15-20 minutes at about 400 degrees. Pull the foil packets off the grill and very carefully (use an oven mitt or tongs) pull apart the foil enough to vent (the steam will be hot!).
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Put the rice in a large bowl and top with filet of fish and vegetables. I scoop out the fish and veggies with a spatula, then pour some of the liquid over the dish.
If you’re making this in the oven, bake at 400 for about 20 minutes.
