Olive Crusted Cod in Foil

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olive crusted codNext time you’re making fish consider wrapping and cooking it in foil. You can either bake it in the oven or stick it on the grill, which ever way you choose you’ll love how these foil packets lock in all the moisture and flavor of the fish, and clean up is a breeze!
fresh cod I bought a beautiful fresh filet of Alaskan cod the other day from Whole Foods, I’ve always been a fan of cod I love the texture, the mild flavor and those big moist flakes. I’ve made cod this way, and this way before but this time I wanted to try something a little different.

After a little Google research I got my inspiration from a Jacques Pepin recipe. I was sold when I read that the assertive ingredients used in this crust is just right for flaky and mild flavored cod. I made mine slightly altered but the basic ingredients are the same, briny olives, sundried tomatoes, garlic, parsley and scallions rough chopped and drizzled with olive oil.
 I placed my olive crusted fish on top of a layer of zucchini ribbons then drizzled the whole thing with a lemon and olive oil dressing that I whisked together. Extreme flavor!

It was a hot day and I didn’t want to turn on my oven so I decided to make individual foil packets for the grill, something I do often anyway. Easy cleanup and it takes less then 15 minutes to cook!
 Just look at all that flavorful juice! Here is my version for the grill.

Olive Crusted Cod in Foil
  • 1lb of fresh cod
  • ¾ cup of mixed olives, kalamata, nicoise, and green
  • ½ cup of sundried tomatoes, dried or drained of oil
  • 2 small garlic cloves
  • 3 scallions
  • ¾ cup of parsley
  • juice of 1 lemon
  • olive oil
  • zucchini ribbons, optional
  1. Rough chop the olives, sundried tomatoes, garlic,scallions and parsley in a food processor.
  2. Use heavy duty foil and cut it large enough to be able to enclose fish without leakage.
  3. Drizzle bottom of foil with olive oil, place zucchini ribbons first and then fish.
  4. Spread olive mixture all over the top of the filet.
  5. Whisk together the juice of 1 lemon and olive oil and drizzle that on top of the olive crusted fish.
  6. Crimp foil to enclose fish.
  7. Place on hot grill at 400 degrees for around 15 minutes.
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  1. How would I BAKE this recipe when I cant put it on the barbecue grill?

    • Keep it in the foil and place packet on a rimmed baking sheet and roast at 400 degrees, just open after 10 minutes, depending on thickness of fish and check it for doneness, if not, put it back in. Hope this helps Linda

  2. Hello!

    I bake this last night for my husband and he relly enjoyed it! Thank you and have a good Sunday!

  3. I’ll chime in with others to say I love this idea and plan to make it this week and through the summer.

  4. Even a fish hater couldn’t say no to this one. So beautiful in presenation and full of good things!

  5. I LOVE this – so easy, so delicious and such a great idea! Thanks!

  6. I hesitate to cook fish on the grill but this looks so easy> And I love the olive topping. It’s a definite try for me. (I’ll take Pat’s advice and read the Pepin biography.)

  7. Cod is my husband’s favorite fish! I often make this using very much the same ingredient toppings, but I cook it in the microwave, as it steams the cod. I will try the foil packet method on the grill, next time! 🙂
    Jacques Pepin is one of my favorite chefs –I loved watching him and Julia Child cook together on a old show on PBS, and another TV series where he gave cooking lessons to his daughter Claudette. His biography was a wonderful book to read.

  8. Oh Marie,

    Were we separated at birth! I do this for my husband – (I’m not a fish eater!) He adores salmon, and this is just the best no hassle fish method there is, don’t you think? No mess. No fish smell ( a plus form e!) and no worry about heating up the kitchen. I have never made cod this waym though. I do this for salmon. I’ll have to do this for Bart. He thanks you in advance!

  9. I love all your fishy recipes……….still make the one pan cod on the grill.
    Will be making this one on Sunday!

    Thank you! xo

  10. I am positively salivating – this looks beyond delicious! And will be tried this Saturday.

  11. lOVE this recipe and it is Wheat Belly friendly!! We don’t need bread crumbs do we?? I’m trying this on Saturday. It looks delicious and you make it sound soooooo easy!! Thanks for another inspiring dinner idea.


  1. […] with olives and sun dried tomatoes on a bed of zucchini ribbons (aka courgette)  on Pinterest from Proud Italian Cook . It’s great if following a Paleo diet (or just if you want fish made different!), but […]

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