Grilled Fish Fillet Foil Packets with Lemon and Dill

This super-easy method for cooking grilled fish in foil packets is foolproof and flexible—you can use any fresh fish available in your area. The fillets steam gently inside the foil, staying moist and flavorful while requiring minimal hands-on time. It’s my go-to technique for quick, healthy dinners throughout the warmer months.

Fish Fillet Foil Packets

This basic recipe for fish foil packets is adaptable and easy to personalize. Use a splash of white wine or a squeeze of lemon, add garlic or shallots, tuck in fresh herbs, and seal each fillet in its own foil packet. On the grill the packets create steam that cooks the fish gently and evenly. You can also prepare these packets in a 400°F oven when grilling isn’t an option.

Living on the east coast, I love taking advantage of the fresh local catches here on Long Island. Whenever possible I buy fish the same day it was pulled from the ocean—nothing beats that flavor. In this example I used porgy fillets that my fishmonger filleted for me. I left the skin on, which helps hold the fillet together while cooking, but you can remove it if you prefer. The method works with any firm, fresh fillet: cod, haddock, snapper, sea bass, or trout are all great choices.

When grilling outdoors I cook the packets on indirect heat: heat one side of the grill with the cover closed until hot, then place the packets on the unlit side so they cook in the packet’s steam. For slight browning, you can set the indirect side to low. With a charcoal grill, arrange the coals to one side and place the packets on the cooler side under the lid. Depending on thickness, fillets will cook through in about 10–15 minutes. My porgy took roughly 12 minutes and came out tender, flaky, and perfectly opaque.

More Grilled Foil Packet Ideas

Foil packets are incredibly versatile—combine proteins, vegetables, and simple seasonings for effortless one-step meals. Try shrimp with garlic and tomatoes, clams with lemon and herbs, or add potatoes and carrots to make a heartier packet. Foil packets are also ideal for meal prep: make several, refrigerate, and grill or bake when ready.

Ingredients

• 4 porgy fillets (about 5 oz each) or other fresh fillets
• 4 tsp olive oil
• Salt and freshly ground black pepper, to taste
• 4 sprigs fresh herbs (parsley, rosemary, oregano, or a combination)
• 1 lemon, sliced thin
• 4 large pieces heavy-duty aluminum foil (about 18–20 inches each)

Instructions

1. Preheat grill: heat half of the grill on high with the cover closed so it gets good and hot; leave the other side off for indirect cooking. If using an oven, preheat to 400°F.
2. Prepare packets: place each fillet in the center of a piece of heavy-duty foil. Season with salt and pepper and drizzle each fillet with about 1 tsp olive oil.
3. Add flavor: top each fillet with a thin lemon slice and a sprig or two of fresh herbs. If you like, add a small splash of white wine or a clove of sliced garlic.
4. Seal loosely: fold the foil edges up and crimp to seal so steam won’t escape, creating a loose tent over the fish to allow for even circulation of heat and steam.
5. Grill or bake: place the packets on the side of the grill with the burners off (indirect heat), close the grill, and cook 10–15 minutes depending on thickness. In the oven, bake on a sheet pan for about 12–15 minutes. Fish is done when opaque and flakes easily with a fork.
6. Serve: carefully open packets away from your face to avoid steam. Serve fillets with the lemon and herbs, and squeeze additional fresh lemon if desired.

Tips and Variations

• Skin on or off: leaving skin on helps keep delicate fillets intact; remove after cooking if you prefer.
• Veggie packets: add thinly sliced zucchini, cherry tomatoes, or small potato slices to make the packet a complete meal. Par-cook dense vegetables like potatoes before adding.
• Seasoning ideas: swap herbs for fresh dill, tarragon, or basil; add capers, olives, or a sprinkle of red pepper flakes for heat.
• Timing: thinner fillets (1/2 inch) will cook in about 8–10 minutes; thicker fillets or whole portions may need 15 minutes or slightly more.
• Storage: cooked fish keeps 2–3 days in the refrigerator. Reheat gently in a low oven or on the grill in a fresh foil packet to avoid drying out.

Yield, Time, and Nutrition

Yield: 4 servings (1 fish packet per person)

Prep time: 10 minutes | Cook time: 15 minutes | Total time: 25 minutes

Foil packets make grilling simple, minimize cleanup, and deliver moist, flavorful fish every time. Enjoy experimenting with different fish, herbs, and additions—this method is an easy way to bring fresh, seasonal seafood to your table with minimal effort.