How Long to Cook Fish in Foil in the Oven? A Guide to Perfectly Baked Fish

Cooking fish in foil packets is a great way to keep it moist and flavorful. The foil pouch steams the fish gently in its own juices and seals in taste. But how long should you bake fish in foil to ensure it turns out tender and flaky? Read on for tips on foil cooking times for popular fish fillets.

Factors Affecting Foil Cooking Time

Several factors impact how long fish cooked in foil takes to become done

• Thickness – Thicker fillets and steaks require more time than thin, delicate ones. A 1-inch salmon steak bakes longer than a 1/2-inch sole fillet.

• Type of fish – More dense, meaty fish like salmon and tuna need longer cooking than flaky varieties like tilapia and cod.

• Fillet vs whole – Whole fish retains more moisture so may cook slightly faster than fillets.

• Added ingredients – Veggies and fruit release juices that can speed up cooking

• Oven temperature – Fish cooks faster at higher temperatures like 425°F vs 375°F.

• Quantity – Cooking large batches takes more time than individual fillets.

• Doneness – Well-done fish bakes longer than fish cooked to medium.

Cooking Times for Common Fish

Use these general guidelines for how long to bake popular fish in foil pouches:

• Salmon fillets – 8 to 12 minutes at 400°F
• Salmon steaks – 15 to 18 minutes at 400°F
• Tuna steaks – 8 to 12 minutes at 400°F
• Halibut fillets – 10 to 15 minutes at 375°F
• Tilapia fillets – 8 to 10 minutes at 400°F
• Cod fillets – 8 to 12 minutes at 375°F
• Sole or flounder fillets – 5 to 8 minutes at 375°F
• Whole fish like trout or bass – 15 to 20 minutes at 375°F

Thicker cuts and higher oven temperatures lengthen these estimates. For example, 2-inch tuna steaks may take 15 minutes at 425°F. Add 5 minutes to the time if baking at 350°F.

How to Tell When Foil-Baked Fish is Done

It can be tricky to check fish for doneness when it’s sealed in foil. Here are some tips:

• Carefully open the foil packet at the estimated cook time and check fish visually. It should be opaque and lightly flaky.

• Insert a toothpick, knife tip or cake tester into the thickest part of the fillet. It should slide in easily when fish is cooked through.

• Use a digital meat thermometer to check the internal temperature, which should be 140°F for finfish like tilapia and 160°F for tuna, salmon and swordfish.

• Try the “flake test” – use a fork to gently separate a section of the fish. It should break into clean flakes when fully cooked.

• Let foil packets rest for 5 minutes then open carefully to prevent hot steam burns. Fish will continue cooking and become more flaky.

Helpful Tips for Baked Fish in Foil

Follow these tips for delicious, easy foil-baked fish:

• Rub fish with oil or melted butter before sealing in foil. This prevents sticking and aids heat conduction.

• Season fish generously before wrapping in individual foil packets for maximum flavor distribution.

• Lay packets seam-side up on a baking sheet to prevent leakage.

• Add veggies like tomatoes, potatoes and zucchini in packets for flavor and moisture.

• Use two sheets of foil per packet for extra insulation and prevent rips.

• For easy cleanup, place packets directly on the oven rack. Discard the foil after serving.

• Bake white fish like cod at a slightly lower oven temperature (375°F) to prevent overdrying.

• Add a dash of wine, lemon juice or broth in packets for an extra moist cooking environment.

• Preheat the oven fully before baking fish packets to prevent uneven heating.

• Double-wrap larger bundles of fish or make several small individual packets for even cooking.

• Bake fish on the center oven rack for optimal air circulation and heat distribution.

• Avoid poking or flipping packets as this causes moisture loss. Simply allow to bake undisturbed.

Handy Table for Foil Fish Cooking Times

Use this table as a handy reference for approximate foil cooking times for common fish types:

Sample Foil Fish Recipes and Cooking Times

Here are some recommended foil-baked fish dishes with approximate baking times:

• Lemon-Herb Tilapia – 1/2 inch fillets baked with lemon slices and basil at 400°F for 8 to 10 minutes.

• Cajun Catfish – 3/4-inch fillets coated in Cajun seasoning and baked with bell peppers and onions at 400°F for 12 to 15 minutes.

• Chipotle Salmon – 1-inch salmon fillets rubbed with chipotle powder and lime juice, 400°F for 10 to 12 minutes.

• Tuna and Potatoes – 1-inch tuna steaks baked over red potato slices, mushrooms, basil and lemon juice at 400°F for 12 to 14 minutes.

• Baked Sole – 1/4-inch sole fillets baked with shredded carrots, thyme and lemon juice at 375°F for 6 to 7 minutes.

• Foil-Baked Bass – Whole bass stuffed with fennel and orange slices, bake at 375°F for approximately 20 minutes.

Cooking fish in foil pouches steams it gently while sealing in flavor and nutrients. Follow the guide above for approximate foil cooking times for popular fish types based on thickness and oven temperature. Check fish is fully cooked before serving by looking for visual cues, testing with a fork or thermometer and ensuring it flakes easily. Vary seasonings and veggie pairings in the packets for delicious, fuss-free foil-baked fish meals.