Fish Foil Packets with Cod, Chipotles, Black Beans, and Corn

This cod with chipotles, black beans, and corn cooked in foil packets is loaded with flavor and comes together in just minutes. 

 

This cod, topped with a chipotle compound butter, placed on a bed of corn and black beans, and baked in the oven for just 15 to 20 minutes is so moist and full of flavor. 

Cooking fish in packets, similar to "en papillote," gently steams it in its own juices while keeping the fish moist and retaining all of the flavor. It's a pretty foolproof way to prepare an amazingly delicious meal in less than 30 minutes. 

Ingredients You Will Need to Make this Cod Dinner:

Cod fillets. You can also substitute rockfish, haddock, or halibut. They should be about 1 inch thick. 

Butter, salted or unsalted. 

Minced canned chipotles in adobo sauce. You will only need a small amount. I had some leftover from making slow cooker barbecue brisket still in the refrigerator. I'll sometimes divide it into small amounts after mincing the contents of the can and freeze the leftovers. It's pretty delicious stuff!

Orange zest and orange juice. You will use the zest for the compound butter and the juice to flavor the corn and beans. 

Minced garlic plus salt and pepper. 

Canned black beans. 

Corn kernels. I used fresh corn, but you can use frozen if that's all that's available. The freshly stripped corn on the cob is a lot juicier. 

Fresh cilantro. 

How To Make These Cod Filets in Foil Packets:

First, prepare the compound butter by combining salted or unsalted butter with some of the minced chipotles, orange zest, minced garlic, salt, and pepper and spread it over the cod filets (which have already been sprinkled with salt and pepper). 

Next, combine the beans and corn with more chipotles, cilantro, orange juice, more garlic, and more salt and pepper. Mound the mixture in the middle of a 14-inch piece of foil, and spread it to just larger than the size of the fish filet. Top each with the fish. 

After that, fold up the foil over the fish and crimp the edges together to form somewhat of a tent. 

Finally, bake the packets in a 425 degree F oven for 15 to 20 minutes. You can also cook the packets on a grill set at medium heat. 

You can serve these directly in the foil packets, which is a great way to enjoy them when you are grilling outdoors, or if you are camping... kind of like "hobo packets" we used to have when I was a Girl Scout, only fancier!

And of course, you will never catch me camping these days. 

However, I will be making this cod in foil again and again. It's a total flavor bomb and pretty economical to prepare for a crowd. Plus, you can assemble them a couple of hours in advance and refrigerate them on the same sheet pan that you will be using to bake them. 

Pair this cod dish with a green salad and crusty rolls for a fun dinner that will have everyone raving. Let everyone dip the rolls in the juices in the bowl for an amazing meal. 

This month, the Fish Friday Foodies are making seafood in foil packets, a theme chosen by Sue of Palatable Pastime. Check out everyone's recipes! 

• Palatable Pastime: Grilled Shrimp Boil (in foil packets)
• Food Lust People Love: Spicy Honey Baked Steelhead Trout
• A Day in the Life on the Farm: Alaskan Rockfish Packages
• Sneha’s Recipe: Air Fryer Parceled Fish With Green Tahini Chutney
• Karen's Kitchen Stories: Fish Foil Packets with Cod, Chipotles, Black Beans, and Corn

Fish Foil Packets with Cod, Chipotles, Black Beans, and Corn

Yield: 4 servings

Author: Karen's Kitchen Stories

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

This cod with chipotles, black beans, and corn cooked in foil packets is loaded with flavor and comes together in just minutes.

Ingredients

• 4 (1 inch thick) cod fillets
• Salt and pepper
• 4 tablespoons room temperature butter
• 1 tablespoon minced canned chipotles in adobo
• 1/2 teaspoon grated orange zest
• 2 tablespoons fresh orange juice
• 4 garlic cloves, minced
• 1 (15 to 16-ounce) can black beans, drained and rinsed
• 2 cups corn kernels
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat your oven to 450 degrees F with a rack in the lower third position.
2. Sprinkle the fish with salt and black pepper
3. Mix together the butter, 1 1/2 teaspoons of the chipotle, the orange zest, half of the minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread the butter mix over the tops of each of the cod fillets.
4. In a medium bowl, stir together the black beans, corn 1/2 of the cilantro, orange juice, the rest of the chipotle, the rest of the garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
5. Spread 4 14-inch pieces of foil on your work surface and divide the bean and corn mixture among the foil, making a "bed" for the cod. Lay the cod on top of the beans and corn, and fold the foil and crimp the edges to seal. Wrap the cod loosely but seal the edges tightly.
6. Place the foil packets on a baking sheet and bake for 15 to 20 minutes.
7. Open the foil packets carefully (they will be filled with hot steam) and sprinkle each with the rest of the cilantro.

Nutrition Facts

Calories

402.67

Fat (grams)

13.86

Sat. Fat (grams)

7.7

Carbs (grams)

31.92

Fiber (grams)

9.49

Net carbs

22.46

Sugar (grams)

4.65

Protein (grams)

38.96

Sodium (milligrams)

854.93

Cholesterol (grams)

103.2

https://www.karenskitchenstories.com/2022/07/fish-foil-packets-with-cod-chipotles.html

Karen's Kitchen Stories

seafood, cod, en papillote

main dish

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Recipe adapted from The Best Simple Recipes: 200 Flavorful Recipes that Cook in 30 Minutes or Less (2010)