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Lemon & Black Pepper Cod Foil Packs

Here is a recipe that we used to make quite often when a was a chef at fishing lodges in the Canadian North. Hope you enjoy!


Chef Scott’s Lemon & Black Pepper Cod Foil Packs


  • 1-pound fresh cod, cut into 2 portions
  • 1 teaspoon salt
  • 1 teaspoon fresh black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon paprika
  • 1 lemon cut into 8 slices
  • 1 clove garlic, minced
  • 6 sprigs fresh thyme
  • ½ cup carrots, cut into sticks about 3” long and ¼ inch
  • ½ cup yellow zucchini, sliced into rounds
  • 8 grape tomatoes
  • 8 baby potatoes, quartered
  • ½ red pepper cut into strips
  • 4 mushrooms, quartered
  • 2 slices red onion


  1. Preheat oven to 400 degrees F
  2. Cut four 18-inch pieces of foil, place two sheets together and spray with cooking spray.
  3. Cut fish into 2 serving pieces.
  4. Combine cut vegetables, olive oil, garlic and paprika in a bowl, season with salt & pepper and stir to coat.
  5. Arrange half of vegetable mixture in center of each piece of foil to form a rectangle
  6. Place lemon slices on top of vegetables then add thyme sprigs
  7. Season fish generously with salt & pepper and place on lemons
  8. Fold foil over fish and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
  9. Bake 20 to 25 minutes or until fish flakes with fork and vegetables are tender. Place packets on plates. Cut large X across top of each packet, fold back foil.

Chef Tip - When you open the foil packet, keep the opening pointed away from you because     extremely hot steam collects inside during cooking, and the steam could burn you.

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