If you’re looking for an easy, no-fuss dinner that tastes like summer on a plate, you’re in the right place. These Grilled Haddock Foil Packs are one of my favorite ways to enjoy a light, healthy meal straight from the grill. Everything—fish, veggies, herbs, and a little butter—is wrapped up in foil and cooked to perfection.
Whether you’re grilling in your backyard or cooking over a campfire, this recipe is a keeper.
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Why You’ll Love This Recipe
Let me tell you, this one checks all the boxes:
- First, it’s super easy to prep and clean up.
- Second, it’s full of fresh flavor from lemon, fresh herbs, and butter.
- Third, it cooks in just about 20 minutes.
- On top of that, it can be made with haddock, boneless chicken, or pork.
- Finally, it’s perfect for camping, cookouts, or quick weeknight dinners.
Perfect for Camping
These foil packs aren’t just for backyard grilling—they’re amazing for camping, too! You can prep them ahead of time at home, store them in a cooler, and toss them on the fire when you’re ready to eat. Because the foil keeps everything clean and contained, there’s no mess and no dishes to worry about.
And don’t worry if you don’t have haddock on hand. This method works beautifully with boneless skinless chicken breasts or pork chops, too. Just remember to adjust your cook time to make sure the meat is cooked through.
Ingredients You’ll Need
You only need a handful of simple ingredients to bring this dish together. Here’s what to gather:
- 2 haddock fillets (or boneless chicken/pork if you prefer)
- 1 pound green beans, trimmed
- 2 large carrots, peeled and thinly sliced
- 1/2 onion, thinly sliced
- 4 cloves garlic minced
- 6 slices of lemon
- 2–4 sprigs of fresh thyme & rosemary or 1 tsp each of dried
- 4 tablespoons butter cubed
- Olive oil
- Salt and pepper
How to Make Grilled Haddock Foil Packs
Step 1: Prep the Foil
For extra security and to prevent any juices from leaking while grilling, use two sheets of foil per pack. Start by laying one 12×18-inch sheet down lengthwise, and place a second sheet across it horizontally to form a cross. Assemble your ingredients in the center where the sheets overlap.
Step 2: Layer the Ingredients
Next, place a handful of green beans, sliced carrots and onion in the center of each foil sheet. Add minced garlic, salt and pepper and drizzle with a little olive oil. Place haddock on top of veggies and place cubed butter on top of haddock. Place 3 lemon slices and fresh herb.
Step 3: Season and Seal
Season again with salt and pepper. First, fold the long piece over the fish and veggies and crimp it shut. Then rotate the pack and fold the second piece to seal the other direction. This double-wrapping method creates a tight seal that holds in all the flavor and moisture while cooking.
Step 4: Grill
Meanwhile, preheat your grill to medium heat—around 375°F to 400°F. Once it’s ready, place the foil packs directly on the grill grates. Close the lid and cook for about 20 minutes. The haddock is done when it flakes easily with a fork. If you’re using chicken or pork, just add a few more minutes to the cook time.
How to Serve
Once the packs are done, you can serve them right in the foil for super easy cleanup. Or, if you’d like, plate everything up with a scoop of rice, some grilled potatoes, or a crusty piece of bread. Trust me—the lemony butter sauce is too good not to soak up with something!
Tips for Success
Here are a few tips to help your foil packs turn out perfectly every time:
- Use heavy-duty foil so the packs don’t tear on the grill.
- Slice the carrots thin so they cook evenly with the fish.
- Don’t skip the butter—it keeps everything moist and adds amazing flavor.
- Want a little kick? Then sprinkle in some red pepper flakes or a dash of smoked paprika.
Storage Tips
If you have leftovers, go ahead and transfer the contents from the foil into an airtight container. They’ll keep in the fridge for up to 2 days. To reheat, gently warm them in the microwave or oven just until heated through.
Let’s Grill Together!
I hope you love these Grilled Haddock Foil Packs as much as we do. They’re simple, flavorful, and feel a little special—even though they’re so easy to make. If you give this recipe a try, don’t forget to leave a comment or tag me on Instagram @nettiesrecipebowl. I can’t wait to see what you’re grilling!
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Grilled Haddock Foil Packs
Equipment
Ingredients
- 2 8 oz haddock fillets or boneless chicken breasts or pork chops
- 1 pound green beans trimmed
- 2 large carrot peeled and thinly sliced
- 1/2 onion thinly sliced
- 4 cloves garlic minced
- 6 lemon slices
- fresh thyme & rosemary or 1/2 tsp of each dried herbs
- 4 Tbsp butter 2 Tbsp per foil pack
- 2 Tbsp olive oil 1 Tbsp per foil pack
- Salt and pepper to taste
Instructions
- Use two sheets of foil per pack. Start by laying one 12×18-inch sheet down lengthwise and place a second sheet across it horizontally to form a cross. Assemble your ingredients in the center where the sheets overlap.
- Next, place a handful of green beans, sliced carrots and onion in the center of each foil sheet. Add minced garlic, salt and pepper and drizzle with a little olive oil. Place haddock on top of veggies and place cubed butter on top of haddock. Place 3 lemon slices and fresh herb.
- Season again with salt and pepper. First, fold the long piece over the fish and veggies and crimp it shut. Then rotate the pack and fold the second piece to seal the other direction. This double-wrapping method creates a tight seal that holds in all the flavor and moisture while cooking.
- Meanwhile, preheat your grill to medium heat—around 375°F to 400°F. Once it’s ready, place the foil packs directly on the grill grates. Close the lid and cook for about 20 minutes. The haddock is done when it flakes easily with a fork. If you’re using chicken or pork, just add a few more minutes to the cook time.