Looking for a no-fuss dinner that’s both healthy and satisfying? When life gets busy, cooking fish might seem like a complicated task – but it doesn’t have to be. That’s where these grilled haddock foil packets come in handy. They’re perfect for those evenings when you want a homecooked meal without spending hours in the kitchen or dealing with a sink full of dishes. The best part? This method keeps the fish moist and flavorful while making cleanup a breeze. Whether you’re new to cooking fish or just need a reliable weeknight dinner option, these foil packets are a foolproof way to get a tasty meal on the table.
Ingredient Substitutions
Fresh white fish like haddock can be substituted with other mild, flaky fish such as cod, tilapia, or pollock. These alternatives offer similar textures and flavors while providing comparable nutritional benefits. Adjust cooking time slightly based on the thickness of the fish fillets.
Broccoli can be replaced with other sturdy vegetables like cauliflower, green beans, or asparagus. These vegetables hold up well during grilling and provide similar nutritional value. Cut them into similar-sized pieces to ensure even cooking.
Butter can be swapped for olive oil or coconut oil to make the dish dairy-free. Use about 3 tablespoons of oil instead of 1/4 cup butter. This substitution maintains the richness while offering different flavor profiles and potentially healthier fats. For those following a low-fat diet, consider using a butter-flavored cooking spray or reducing the amount of oil used.
| Preparation Time | 10-15 minutes |
| Cooking Time | 25-30 minutes |
| Total Time | 35-45 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 60-70 g
- Fat: 40-50 g
- Carbohydrates: 20-25 g
Ingredients
For the fish and broccoli:
- 1 dash paprika
- 1 lb haddock (or other white fish like cod or tilapia)
- 2 tbsp olive oil
- 1 large broccoli head (cut into small florets, about 1-inch pieces)
- ground black pepper
- kosher salt (I use Morton Coarse Kosher Salt)
For the lemon butter sauce:
- 1/4 cup unsalted butter (I prefer Kerrygold unsalted butter)
- juice from 1 lemon
- 1 tbsp minced garlic (freshly minced for best flavor)
For the garnish:
- 1/4 cup chopped fresh parsley (finely chopped)
Step 1: Prepare the Foil Packets
Start by tearing 3-4 pieces of aluminum foil, each about 8 inches long.
Fold up the sides of each piece to create a pocket that will hold the fish and broccoli securely.
Step 2: Add Broccoli and Seasonings
To each foil packet, add a generous amount of broccoli florets.
Drizzle or spray the broccoli with olive oil and sprinkle with salt and pepper.
Toss the broccoli within the packet so it’s evenly coated with the seasonings.
Step 3: Prepare and Season the Fish
Divide the fish into portions and place each piece on top of the broccoli in the foil packets.
Season the fish with salt, pepper, and a sprinkle of paprika to enhance flavor.
Step 4: Make the Lemon Butter Sauce
In a small microwave-safe mixing bowl, melt the butter completely in the microwave.
Add the juice of 1 lemon and minced garlic.
Whisk these ingredients together until well combined to create the lemon butter sauce.
Step 5: Assemble and Seal the Foil Packets
Evenly spoon the lemon butter sauce into each foil packet over the fish and broccoli.
Top the fish with optional lemon slices and sprinkle with half of the parsley.
Carefully seal each foil packet by folding the edges together, ensuring there are no openings.
Step 6: Cook the Foil Packets
If Baking: Preheat your oven to 375°F.
Place the foil packets on a baking sheet and cook for 25-30 minutes, or until the fish flakes easily with a fork and the broccoli is tender.
Once done, serve with the remaining parsley and enjoy immediately.
If Grilling: Preheat your grill to medium heat.
Add the foil packets to the grill and cook for 25-30 minutes, until the fish flakes with a fork and broccoli is tender.
Serve with the remaining parsley and relish your flavorful meal.
