Raise your hand if you want quick weeknight dinners that are simple, nourishing, and require minimal cleanup. These Cod, Carrot & Green Bean Foil Packets deliver just that. The recipe uses mild cod (any firm white fish or salmon can substitute), baby carrots, French green beans, a savory soyaki or teriyaki glaze, and a bright lime-avocado sauce made with cilantro and plain Greek yogurt.
Cooking in foil packets—also called en papillote—is an easy, low-fuss technique that traps steam and flavor while keeping cleanup to a minimum. It’s ideal for seafood, chicken, and vegetables and was highlighted as a popular trend for easy meals. The packets cook quickly in the oven or even over a campfire, making them versatile for busy weeknights or outdoor cooking.
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The method is straightforward: arrange ingredients in the center of foil or parchment, fold into individual packets, and bake. To seal the packets, bring up the sides and fold the top edge over twice, then fold the ends, leaving a little space inside so heat can circulate. Place the packets on a baking sheet and bake until the fish is opaque and vegetables are tender—typically under 20 minutes.
One of the great benefits of foil-pack cooking is flexibility: swap vegetables, proteins, or sauces to change the flavor profile. Try an Italian vinaigrette and fresh basil for a different take, or stick with Asian-inspired soyaki or teriyaki for a savory, slightly sweet finish.
Cod, Carrot & Green Bean Foil Packets with Lime Avocado Sauce
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Method
Nutrition
Notes
Ingredients
- 1 1/2 cups baby carrots each cut lengthwise into 4 thin matchsticks
- 8 ounces French green beans ends trimmed
- 2 green onions trimmed and thinly sliced, divided
- Four 5-ounce cod filets
- 4 tablespoons Soyaki or teriyaki sauce use teriyaki if Soyaki is unavailable
- 1 ripe avocado peeled, pitted, and cut into quarters
- 1/3 cup cilantro leaves divided
- 2 tablespoons plain Greek yogurt
- 1 lime zested and juiced
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
Method
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Preheat the oven to 425°F.
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Cut four 17-inch rectangular pieces of aluminum foil and place them on a work surface.
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Divide the carrots, green beans, and half the green onions among the foil pieces. Drizzle 1/2 tablespoon soyaki or teriyaki over each vegetable mound. Lay a cod fillet on top, season with kosher salt and pepper, and drizzle the remaining sauce over the fish. If using teriyaki, add sesame seeds if desired.
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Seal each packet by bringing up the sides and folding the top edge over twice, then fold and seal the ends, leaving a little air space for circulation.
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Place packets on a baking sheet and bake until the fish is cooked through and the vegetables are tender, about 15–18 minutes.
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While the fish bakes, combine avocado quarters, half the cilantro, Greek yogurt, lime zest, lime juice, salt, and pepper in a mini food processor or blender. Process until smooth, scraping down the sides as needed. Adjust seasoning to taste.
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Open packets carefully to avoid steam. Transfer fish and vegetables to plates, spoon the avocado sauce over the top, and garnish with remaining green onions and cilantro leaves.
Nutrition
Carbohydrates: 19g
Protein: 28g
Fat: 8g
Sodium: 775mg
Fiber: 6g
Notes
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