032 / 75 · Cook Outside, Eat Together

Foil-Packet Fish with Corn and Potatoes

2 foil packets · Active 25 min · Total 50 min

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Fish, corn and potatoes cook in individual foil packets with butter and lemon. The potatoes are parboiled first because fish cooks too quickly to wait for raw potato chunks. A well-sealed packet holds steam, but it still needs a temperature check before serving.

Jump to ingredients

Foil-packet fish with corn, potatoes and lemon.

Give potatoes a head start

Slice small potatoes thinly and simmer until almost tender. Drain thoroughly before building the packets so they contain flavorful steam rather than a pool of cooking water. Corn cut from the cob is easier to eat and heats more evenly than a whole cob beside the fish. Use two layers of heavy foil if the first layer is thin or easily punctured.

Build a shallow packet

Place potatoes and corn below the fish, add butter and lemon, then bring the long foil edges together and fold securely. Leave a little space above the food for steam. Turn the short ends upward so juices stay inside. Set packets over medium grill heat, not fierce flames. You should not need to flip them; a covered grill circulates heat around the top.

Open away from your face

Hot steam escapes as soon as the seam opens. Use tongs and open a small gap away from your hands, then test the thickest fish for 145°F/63°C. If it needs longer, reseal and return to the grill. Serve the food on plates rather than balancing floppy hot packets on laps. If saving leftovers, open and transfer to shallow containers promptly; do not leave sealed warm packets beside the fire.

Ingredients

  • 10 oz small waxy potatoes, sliced 1/4 inch thick (285 g)
  • 1 cup corn kernels, fresh or thawed (140 g)
  • 2 white-fish fillets, 5–6 oz each (150 g each), thawed
  • 2 tablespoons butter (28 g)
  • 1 lemon, thinly sliced and seeded
  • 1/4 teaspoon fine salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon chopped parsley (4 g)

Set out

Outdoor covered grill, Small saucepan, Heavy-duty foil, Tongs, Instant-read thermometer

Allergens

Fish, Milk. Check labels and substitutions.

Make it

  1. Prepare grill for medium heat according to its instructions. Simmer potato slices in water for 7–8 minutes until almost tender, then drain.
  2. Lay out two double-layer foil sheets, about 14 inches (35 cm) square. Divide potatoes and corn between centers and place fish on top. Add butter, lemon, salt and pepper.
  3. Fold long edges together and crimp, then fold short ends upward to seal, leaving steam space. Grill covered for 12–18 minutes, depending on fish thickness.
  4. Open carefully away from hands and face. Check fish reaches 145°F/63°C and potatoes are tender; reseal and cook longer if needed. Scatter parsley and transfer to plates.

Prepare the foil before cooking

Fold a shallow base into each sheet on a stable table. Trying to build packets beside a lit grill increases spills and makes sealing awkward.

A useful detail

The cooking time includes parboiling. Keep outdoor grills outside and follow campsite fire restrictions and appliance instructions.

Another way

  • Use salmon fillets, still cooking to 145°F/63°C.
  • Replace parsley with chopped dill.

Keep it well

Best eaten immediately. Transfer leftovers from foil into shallow containers and refrigerate within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or below for up to 2 days. Reheat to 165°F/74°C. Discard rather than save if dependable refrigeration is unavailable.