From the photo, this looks like white fish fillets baked in foil with baby potatoes, cherry tomatoes, spinach, lemon, garlic, olive oil, and fresh dill. The foil traps steam and juices, keeping the fish tender while the vegetables roast underneath.
Serves
2–3 people
Prep time
15–20 minutes
Cook time
30–40 minutes
Ingredients
For the foil packet
2 large white fish fillets, about 150–200 g each
cod, haddock, pollock, tilapia, or similar
400–500 g baby potatoes, halved
150–200 g cherry tomatoes
2–3 cups fresh spinach
1 lemon
3 tbsp extra-virgin olive oil
3–4 garlic cloves, finely minced
1½ tsp dried oregano
1 tsp dried or fresh thyme
1–2 tbsp fresh dill, chopped
½ tsp paprika
½ tsp red-pepper flakes, optional
¾ tsp salt, or to taste
½ tsp freshly ground black pepper
1–2 tbsp butter, optional
For finishing
Extra lemon wedges
Fresh dill
A drizzle of olive oil
Pinch of flaky salt
Optional: crumbled feta or grated Parmesan
Step-by-step recipe
1. Heat the oven
Preheat to 200°C / 400°F.
Cut two large pieces of heavy-duty aluminum foil. If your foil is thin, use a double layer.
2. Start the potatoes
Baby potatoes take considerably longer than fish, so give them a head start.
Toss the halved potatoes with:
1 tbsp olive oil
a pinch of salt
black pepper
paprika
Place them on a baking sheet and roast for 15–18 minutes.
Shortcut: Microwave the potatoes for 4–5 minutes first, then they can go directly into the foil packet.
3. Prepare the garlic-lemon oil
Mix together:
2 tbsp olive oil
minced garlic
oregano
thyme
half of the dill
red-pepper flakes
salt
pepper
juice from about ½ lemon
Keep the remaining lemon for slicing.
4. Build the foil packets
Place a handful of spinach in the center of each foil sheet.
Add the partially cooked potatoes and cherry tomatoes.
Put one fish fillet on top of each vegetable bed.
Spoon the garlic-lemon mixture generously over the fish.
Add a few thin lemon slices and, if using, a small piece of butter.
5. Seal
Bring the foil edges together and fold them tightly to create a sealed packet.
Don’t press the foil directly onto the fish—leave a little air space inside so the packet can steam.
6. Bake
Place the packets on a baking tray and bake for approximately 15–20 minutes, depending on the thickness of the fish.
For food safety, fish should reach 145°F / 62.8°C in the thickest part when checked with a food thermometer.
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Food Safety and Inspection Service
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7. Brown the top
Carefully open the foil—the steam will be very hot.
For a more roasted appearance like the photograph, leave the packets open and return them to the oven for 3–5 minutes, or briefly use the broiler/grill.
8. Finish
Squeeze fresh lemon over everything.
Scatter with fresh dill and a little flaky salt.
Serve directly in the foil packets or transfer everything to a warm platter.
Flavor profile
This combination gives you:
Put one fish fillet on top of each vegetable bed.
Add a few thin lemon slices and, if using, a small piece of butter.
5. Seal
6. Bake
Fish: mild, buttery and flaky
Lemon: bright acidity
Garlic: savory depth
Dill: fresh, slightly grassy flavor
Spinach: earthy and tender
Tomatoes: sweet and acidic
Potatoes: creamy inside with roasted edges
Olive oil/butter: creates the flavorful juices at the bottom of the packet
My suggested upgrade
Add 1 tsp Dijon mustard to the lemon-garlic oil. It gives the fish a subtle tang and helps emulsify the sauce.
Nut information
Is this recipe nut-free?
Yes, as written, it contains no peanuts or tree nuts.
There are also no almonds, walnuts, cashews, pistachios, pecans, hazelnuts, macadamias, Brazil nuts, or pine nuts in the recipe.
However, if you’re preparing this for someone with a serious allergy, check packaged ingredients and avoid cross-contact. The FDA identifies tree nuts and peanuts among the major food allergens, along with fish and several others.
U
U.S. Food and Drug Administration
+1
Important: fish itself is a major allergen. The specific fish species should be identified for someone with a fish allergy.
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U.S. Food and Drug Administration
Optional nut-free crunch
If you want texture without nuts, use:
toasted pumpkin seeds only if the person tolerates seeds
crispy breadcrumbs
toasted oats
extra roasted potatoes
For a person with multiple allergies, check packaged products individually rather than assuming they’re allergen-free.
Approximate nutrition
Per serving, assuming 3 servings and using cod, olive oil, potatoes and vegetables:
Nutrient Approx. amount
Calories 400–500 kcal
Protein 35–40 g
Carbohydrates 35–40 g
Fat 16–22 g
Fiber 5–7 g
Sodium ~500–800 mg*
*Highly dependent on how much salt and butter are used.
It’s a particularly good high-protein dinner, while the potatoes provide carbohydrates and the spinach/tomatoes add vegetables.
Recipe Q&A
Can I use frozen fish?
Yes. Thaw it completely in the refrigerator and pat it very dry before cooking. Frozen fish releases additional water and can make the packet watery.
Can I use salmon?
Absolutely. Salmon works beautifully with lemon, dill, garlic and spinach. Use thicker salmon portions and check the center with a thermometer.
Can I use chicken instead?
Yes, but do not use the fish cooking temperature. Chicken needs to reach 165°F / 74°C internally.
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Food Safety and Inspection Service
Why are my potatoes still hard?
They need more cooking time than the fish. Parboil or microwave them first, or roast them for 15–20 minutes before assembling the packet.
Why is my fish watery?
Fish naturally releases moisture, particularly if it was previously frozen. Pat it dry thoroughly and don’t overcrowd the packet.
Can I make this without foil?
Yes. Use parchment paper to make a sealed parchment packet, or bake everything in a covered baking dish.
Can I add cheese?
Yes. Feta is especially good with lemon, spinach and tomatoes. Parmesan also works, although it makes the dish more savory.
Can I make it spicy?
Definitely. Add red-pepper flakes, sliced fresh chili, or a little cayenne to the garlic-lemon oil.
Can I prepare it ahead?
You can assemble the vegetables and seasoning several hours ahead and refrigerate them. For best texture, add the fish shortly before baking.
How do I store leftovers?
Refrigerate promptly in a covered container and use within 3–4 days. Reheat gently so the fish doesn’t dry out.
What should I serve with it?
Because the packet already contains potatoes and vegetables, it’s practically a complete meal. A simple cucumber salad, crusty bread, or yogurt-garlic sauce works particularly well.
Best overall version: cod + baby potatoes + cherry tomatoes + spinach + garlic + lemon + dill + olive oil, finished with fresh lemon juice. That’s the closest flavor combination to what’s shown in the photograph.