Mediterranean cuisine is known for its fresh ingredients, simple preparation, and heart-healthy benefits—and this Grilled Mediterranean Fish Packet recipe checks all those boxes. Light, flavorful, and incredibly easy, this dish is perfect for a quick weeknight dinner or a relaxed outdoor meal.
Cooking fish in foil packets locks in moisture and flavor while allowing the vegetables to gently steam alongside the fish. Zucchini and cherry tomatoes create a fresh base, while Mediterranean seasoning adds herbs and brightness without overpowering the delicate halibut. Finished with a squeeze of grilled lemon, this dish is clean, satisfying, and full of sunshine-inspired flavor.
Best of all, cleanup is minimal, making this recipe as practical as it is delicious.
A Short History of Mediterranean Fish Cookery
Fish has long been a cornerstone of Mediterranean diets, especially in coastal regions of Greece, Italy, and Southern France. Historically, simple cooking methods—such as grilling, roasting, or wrapping food in leaves or parchment—were favored to preserve freshness and highlight natural flavors.
🎁 Love free stuff? Get your complimentary issue of Love Eat Travel Magazine.
Foil packet cooking is a modern adaptation of these traditional techniques, echoing the age-old practice of enclosing fish with herbs, vegetables, and citrus to gently cook everything together. The Mediterranean emphasis on olive oil, fresh vegetables, herbs, and lean protein continues to be celebrated today for both its flavor and health benefits.
This recipe carries on that tradition in an easy, grill-friendly way.
Servings
2
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
1 tablespoon grapeseed oil, divided
1 zucchini, sliced
½ cup cherry tomatoes
2 teaspoons Mediterranean seasoning mix
1 (8-ounce) halibut fillet
💡 Insider secrets, not found on the map. Join Michelle Valentine’s email list for exclusive travel advice and behind-the-scenes stories.
1 lemon, halved
Preparation
Preheat grill to high heat.
Tear a 12-inch square of foil and crease it down the center to form two halves.
Coat one half of the foil with 1 teaspoon grapeseed oil.
Arrange the zucchini slices in a shingle pattern on the oiled foil.
Scatter cherry tomatoes around the zucchini and drizzle with another teaspoon of grapeseed oil.
Season the vegetables with 1 teaspoon Mediterranean seasoning.
Place the halibut on top of the zucchini. Drizzle with the remaining teaspoon of grapeseed oil and season with the remaining 1 teaspoon Mediterranean seasoning.
Fold the other half of the foil over the fish and crimp the edges tightly to seal the packet.
Place the foil packet on the grill and cook for 20 minutes.
Grill the lemon halves cut-side down for 2–3 minutes until lightly charred.
Remove the packet and lemons from the grill and let rest for 5 minutes.
Carefully open the foil packet and serve the fish and vegetables with a squeeze of grilled lemon juice.
